Tuna and Two-Bean Salad
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Tuna and Two-Bean Salad

Tuna and Two-Bean Salad

Ingredients

Method

  • 120g trimmed green beans
  • 200g tin of tuna in olive oil
  • 1 tbsp olive oil
  • 1 lemon, zest and juice only
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 400g tin of borlotti beans, drained
  • ½ sliced red onion
  • 1 sliced celery stalk
  • 50g green olives
  • Chopped parsley
  • Blanch the green beans in boiling water for a minute or two, then drain and refresh under cold water. Add 2 tsp of the oil from the tuna to a large bowl, then stir in 1 tbsp of olive oil from the bottle. Mix in the lemon zest, 2 tsp of lemon juice, the vinegar and mustard. Season well and whisk until combined.
  • Add the blanched green beans, tuna pieces, borlotti beans, celery, onion, olives and chopped parsley to the dressing. Toss together, then serve with more cracked black black pepper and fresh herbs on top, if you fancy.
10 mins
2 serving

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