Warm tuna and white bean salad
- Published: 30 Sep 12
- Updated: 18 Mar 24
This tuna salad is a quick and easy midweek supper, ready in just 15 minutes.
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Serves 4
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Hands on time 15 mins
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Ingredients
- 1 red onion, finely sliced and soaked in boiling water, drained
- Juice of 1 lemon
- 2 x 400g tins white beans, drained and rinsed
- 500ml vegetable stock, hot
- 225g jar sustainable tuna in olive oil, drained
- 2 tbsp red wine vinegar
- 1 fat garlic clove, crushed
- Pinch of sugar
- 2 tsp Dijon mustard
- 5 tbsp olive oil
- Handful of fresh flatleaf parsley, chopped (optional)
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Method
- Toss the onion with the lemon juice.
- Put the beans into a medium pan, cover with the stock, then bring to a simmer. Drain, tip into a bowl, then toss through the onion and tuna.
- Make a dressing by whisking the vinegar with the garlic, sugar and a pinch of salt and pepper. Whisk in the mustard and oil, then pour over the bean and tuna mix. Toss in the chopped parsley, if using, then serve.
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- Recipe from October 2012 Issue
Nutrition
Nutrition: per serving
- Calories
- 339kcals
- Fat
- 19.4g (2.9g saturated)
- Protein
- 22.5g
- Carbohydrates
- 17.9g (3.4g sugars)
- Fibre
- 8.4g
- Salt
- 1.9g
delicious. tips
To take the sting out of a sliced onion, put it in a small bowl, cover with boiling water, then stand for a couple of minutes.
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