Tuna, tomato and cannellini salad

    Tuna, tomato and cannellini salad

    6saves
    25min


    1 person made this

    Tuna and beans are a classic combination and a practical and nutritious one as well. If you keep canned tuna and canned beans on hand, you can put this recipe together from pantry staples—just add fresh greens and cherry tomatoes. It's perfect for a lunch, picnic or dinner on a hot evening.

    Ingredients
    Serves: 4 

    • DRESSING
    • 2 tablespoons lemon juice
    • 1 garlic clove, crushed
    • 1/4 cup extra-virgin olive oil
    • freshly ground black pepper to taste
    • SALAD
    • 400g can cannellini beans, drained and rinsed
    • 185g can tuna in springwater, drained and flaked
    • 1 small red onion, finely diced
    • 2 tablespoons chopped fresh basil (or parsley)
    • 1 1/2 teaspoons freshly grated lemon zest
    • 100 g baby or wild rocket leaves
    • 1 punnet (250 g) cherry tomatoes, quartered

    Directions
    Preparation:25min  ›  Ready in:25min 

    1. To make the dressing: combine lemon juice and garlic in a small bowl. Gradually whisk in oil. Season with pepper.
    2. To make the salad: combine beans, tuna, onion, basil and lemon zest in a bowl. Add 1/4 cup of lemon garlic dressing (save remaining dressing for the rocket). Toss to coat well. (This salad will keep, covered, in the refrigerator for up to 1 day.)
    3. Just before serving, place the rocket in a large bowl. Add the reserved lemon garlic dressing and toss to coat well. Divide the rocket mixture among 4 plates. Top with tuna bean salad and garnish with cherry tomatoes.

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    Reviews (1)

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    Quick and easy to make, healthy, nice flavours. I would make it again - 08 Jun 2013

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