Recipe Overview
Borlotti Bean & Seafood Salad is a beautiful meeting of land and sea. The beans give the salad body and creaminess, while shrimp, calamari, and tuna bring texture, sweetness, and depth. The lemon parsley citronette lifts everything, making the dish feel clean and lively despite its richness. It works equally well as a composed antipasto, buffet presentation, or generous seafood salad for warm-weather menus.
Why This Page Matters
This recipe gives the salad directory a substantial protein-rich seafood option with strong menu value. It expands the range of your salad section into more complete composed dishes that can function as starters, lunch plates, or buffet offerings.
Connected Experience
The page is prepared for Menu Builder workflows, operational tagging, scalable servings, and future live inventory reading, so it fits beautifully into the growing Tuscany Cuisine system.
Ingredients
- 454 g dry Italian Borlotti beans (soaked and cooked)
- 142 g homemade water and olive oil poached albacore tuna
- 227 g calamari (5/8 size), blanched
- 24 tiger shrimp (31/40 count), blanched
- 240 g lemon juice
- 120 g white wine vinegar
- 60 g chopped Italian parsley
- Extra virgin olive oil, to taste
- Sea salt and black pepper, to taste
Preparation
- Soak the Borlotti beans overnight. Rinse and cook them gently with a bouquet of herbs, a drizzle of olive oil, and salt until just tender. Cool and refrigerate.
- Poach the cleaned albacore tuna at 80°C / 176°F in water with a little olive oil for about 3 hours, then cool and refrigerate.
- Blanch the shrimp and calamari in salted water with a splash of vinegar, then shock them in ice water and drain well.
- Whisk the lemon juice with salt, then emulsify with extra virgin olive oil and fold in the chopped parsley to create the citronette.
- To serve, season the beans lightly, add chunks of tuna and the seafood, and drizzle generously with citronette.
- Toss gently so the beans stay intact and the seafood remains tender. Serve well chilled.
Build It Into the System
This salad is ready for your structured recipe flow with scalable portions, inventory-aware ingredient mapping, and direct access to the Menu Builder for future station, catering, and menu planning use.
Chef Notes
Keep the beans tender but intact, the seafood lightly cooked, and the dressing bright. This salad becomes especially elegant when the tuna is moist and flaky and the citronette remains fresh, lemony, and well balanced rather than heavy.
Service Suggestions
- Serve as a composed antipasto for seafood menus.
- Excellent for buffet tables, catering displays, or luncheon service.
- Best served well chilled with the citronette refreshed just before plating.
| Calories | ~320 kcal |
| Protein | ~22 g |
| Carbohydrates | ~28 g |
| Fat | ~12 g |
| Fiber | ~8 g |
| Cholesterol | ~85 mg |
| Sodium | ~420 mg |