A pile of warm borlotti beans is imbued with fragrant rosemary, tuna, crisp pops of red onion and plenty of olive oil and vinegar to create a warm salad that’s packed with protein and good-for-you stuff, yet tastes indulgent and satisfying.
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Ingredients
- 160g tin tuna in olive oil
- 1 rosemary sprig, leaves picked and very finely chopped
- 700g jar borlotti beans
- ½ red onion, very finely chopped
- Splash red wine vinegar
- 3 tbsp finely chopped parsley
- Extra-virgin olive oil to drizzle
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Method
- Drain the oil from the tin of tuna into a saucier or deep frying pan. Add the rosemary and set over a low heat. Cook until the rosemary begins to lightly sizzle.
- Drain the beans, reserving a splash of their liquid, then add the beans to the pan. Gently warm them through, then flake in most of the tuna and add the red onion.
- Add the red wine vinegar and reserved bean liquid, then vigorously toss the mixture to emulsify the dressing. Season to taste with salt and pepper.
- Stir in the parsley, divide between plates and top with the remaining tuna. Finish with a drizzle of extra-virgin olive oil and some black pepper.
Nutrition
- 525kcals Calories
- 12g (2.2g saturated) Fat
- 41g Protein
- 48g (4.6g sugars) Carbs
- 28g Fibre
- 0.8g Salt
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