Simple Salad with Tuna, Beans and Capsicum
- 80g quality tinned tuna, drained
- 400g butter beans in water, drained
- ½ sliced red onion
- 1 red capsicum, diced
- 2 tbsp olive oil
- ½ lemon, juice only
- 1 crushed garlic clove
- 1 tsp Dijon mustard
- 12 torn basil leaves
- 2 hard boiled eggs, peeled and halved
- Add the tinned tuna to a bowl with the beans, capsicum and onion and gently toss together. Set aside. Whisk the oil, lemon juice, mustard and garlic in a small bowl, and season liberally. Drizzle over the tuna salad, add the basil leaves and gently toss together again. Add to bowls and top with the boiled egg halves, then serve with your favourite sauces or dressings.
15 mins
2 serving