Tuna, Olive and Bean Salad
- 120g green beans, blanched
- 200g tin of tuna in olive oil
- 1 tbsp olive oil
- 1 lemon, zest and juice
- 1 tbsp red wine vinegar
- 1 tsp mustard
- 400g tin of borlotti beans, drained
- ½ sliced red onion
- 1 sliced celery stalk
- 50g pitted green olives
- Chopped parsley
- Add 2 tsp of oil from the tuna tin to a large bowl, then mix in 1 tbsp of olive oil from the bottle. Whisk in the lemon zest and 2 tsp of lemon juice, followed by the red wine vinegar and mustard. Season and mix to make a smooth dressing.
- Add the blanched green beans, drained borlotti beans, tuna pieces, celery, onion, olives and parsley to the dressing and toss together. Serve topped with some celery leaves and a good grind of black pepper.
10 mins
2 serving