Tuna and Bean Salad
An Italian classic combination that makes a nutritious and quick meal. You can also take it up a notch by using lightly grilled fresh tuna with home-cooked beans. But this is one of the dishes that works perfectly using canned ingredients.
10
4
Beginner
2x14 oz (400 g) cans cannellini or borlotti beans
2x200 g (6 oz) cans tuna fish, drained
4 tbsp extra virgin olive oil
2 tbsp fresh lemon or lime juice
2 tbsp minced fresh parsley or tarragon
salt and freshly ground black pepper
1 small red onion, thinly sliced
2x200 g (6 oz) cans tuna fish, drained
4 tbsp extra virgin olive oil
2 tbsp fresh lemon or lime juice
2 tbsp minced fresh parsley or tarragon
salt and freshly ground black pepper
1 small red onion, thinly sliced
Rinse the beans in a large strainer under running water. Drain before turning them into a serving bowl.
Break the tuna into fairly large flakes and arrange over the beans.
Make the dressing in a small bowl by combining the oil with the citrus juice and minced herbs. Check the tuna for saltiness before you add salt and pepper to the dressing. Mix well. Pour the dressing over the beans and tuna, gently folding it in so you don't break the tuna too much.
Top with the red onion slices and serve.