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)

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.

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.