Fish Quick Main

Bean and tuna salad

Name: Bean and tuna salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 2 x 185g tuna in olive oil; 200g French or thin green beans; 250g canned cannellini beans, rinsed; 2 1/2 tablespoons chopped flat-leaf parsley; 1 red onion, thinly sliced; 1/4 cup (60ml) lemon juice; Grated zest of 1 lemon; 1 tablespoon lemon pepper (see note); 2 garlic cloves, crushed; 1 teaspoon Dijon mustard; 1 tablespoon olive oil; 1 bunch rocket leaves, trimmed, washed; 2 hard-boiled eggs, finely chopped

Rate now

15m

05m

Jump to recipe

Turn 2 tins of tuna, assorted beans and some hard-boiled eggs into a nutritious, tasty and fast side salad.

2 x 185g tuna in olive oil
200g French or thin green beans
250g canned cannellini beans, rinsed
2 1/2 tablespoons chopped flat-leaf parsley
1 red onion, thinly sliced
1/4 cup (60ml) lemon juice
Grated zest of 1 lemon
1 tablespoon lemon pepper (see note)
2 garlic cloves, crushed
1 teaspoon Dijon mustard
1 tablespoon olive oil
1 bunch rocket leaves, trimmed, washed
2 hard-boiled eggs, finely chopped

Method

1.

Drain the tuna, reserving the oil. Blanch the French beans in boiling salted water for 1 minute, then refresh in cold water.
2.

In a large bowl, combine the French beans, tuna, cannellini beans, 1 tablespoon of the parsley and the onion. Toss well.
3.

Place the lemon juice, zest, lemon pepper, garlic and mustard in a separate bowl and season with salt. Slowly whisk in the reserved oil from the tuna and the olive oil. Check for seasoning.
4.

Pour the dressing over the bean mixture, add rocket leaves and toss to combine. Pile salad on serving plates and top with egg and reserved parsley.