Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the Recipe
Feijão-frade com atum e ovo is one of those quick dishes that solves a meal without losing its Portuguese identity.
It can be served cold or at room temperature, with generous olive oil and finely chopped onion.
Ingredients
- 2 cups of cooked feijão-frade
- 2 cans of drained tuna
- 3 boiled eggs
- 1 chopped red onion
- Chopped parsley
- 80 ml of olive oil
- 1 tablespoon of vinegar
- Salt and pepper
Preparation Method
- Mix feijão-frade, tuna, and onion in a serving dish.
- Season with olive oil, vinegar, salt, and pepper.
- Add chopped parsley and mix without mashing.
- Cut the eggs into wedges.
- Finish the salad with the eggs on top.
- Serve cold or at room temperature.
Tips from Empório Portugal
- Firm beans make the salad more attractive.
- Onion can be soaked in cold water for a few minutes to soften.
- Tuna in olive oil pairs very well with the dish.
Possible Substitutions in Brazil
- Brazilian feijão-fradinho is the best adaptation.
- Tuna can be replaced with canned sardines.
Pairing
Sparkling water, lemonade, or light white wine. Content intended for those over 18 years old. Drink responsibly.
Editorial Note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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