Warm tuna and white bean salad

Name: Warm tuna and white bean salad
Yield: Serves 4
Cuisine: British recipes
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)

Easy
October 2012

Easy
October 2012

Serves 4
Hands on time 15 mins

This tuna salad is a quick and easy midweek supper, ready in just 15 minutes.

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

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

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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)

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.