Tuna and bean salad
A healthy and nutritious salad packed with flavour. Serve with crusty bread for a delicious main meal. This recipe is also perfect as part of a buffet table spread.
topped and tailed
can red kidney beans
small red onion or 2 shallots
x 185g can tuna in water
for the dressing
extra virgin olive oil
whole grain mustard
salt and freshly ground black pepper
Bring a pan of lightly salted water to the boil and add the green beans. Cook (blanch) for 3 minutes, then drain and refresh under running cold water. Drain again and cut into short lengths.
Drain and rinse the canned beans and place in a large serving bowl with the green beans and onions, then toss until well combined.
Break the tuna into chunks and place on top of the beans.
Place all the ingredients for the dressing in a small bowl or jug and whisk with a fork to combine. Pour over the salad and toss lightly before serving taking care not to break up the tuna too much.
Freeze: Not suitable
The salad will keep in the refrigerator, covered for up to 24 hours.
Recipe by recipesmadeeasy.co.uk