Tuna and white bean salad

A delicious, quick and easy lunch for eating in or out.

Ingredients

  • 400g butterbeans or cannelini beans drained and rinsed
  • 400g tuna in olive oil, drained
  • 2 tbsp wine vinegar
  • 1 tsp wholegrain mustard
  • ½ tsp mild paprika
  • 12 black olives, pitted and halved
  • 2 tsp capers in vinegar, drained
  • 2 sticks celery, sliced
  • half a red onion, sliced and chopped
  • 4 tomatoes, chopped
  • 1 bag of rocket

Method

Tip the beans into a large bowl along with the tuna. Add the vinegar, taste, and season well with salt and black pepper.

Add the remaining ingredients, and stir through thoroughly. Taste, and season again if needed.

Serve immediately, or put in the refrigerator for a couple of hours until needed. If making ahead, bring back to room temperature before serving.

Serve with a rocket salad and some crusty wholegrain bread for those eating carbs.

Variations

Works well with chorizo instead of tuna.

Prep time: 10 mins

Cook time: 0 mins

Servings: 4

Source: Dawn Waldron

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s