Sufra Dayma: Tuna and White Bean Salad By Moushira Abdel-Malek Serves 6 Ingredients: 2 cups dried white beans 2 medium red onions (quartered, thinly sliced) 2 cloves crushed garlic 2 cans tuna chunks (half drained) 1 bunch dill leaves (finely chopped) 1/4cup lemon juice 1 tsp finely grated lemon rind Salt + pepper + sweet paprika + ground coriander 1 tbsp extra virgin olive oil. Method: Soak beans in water overnight. Rinse well and drain. Cook in a large quantity of water, covered, over low-medium heat until softened (approx. 2 hours). Drain and allow to cool completely. In a large serving glass bowl, mix all other ingredients together. Add beans to mixture and re-mix to integrate. Serve with crusty bread.
