Serves 4
30 min
Storecupboard Tuna Bean Salad
Recipe GLPRd3fccf8eab7c34
A light and satisfying pantry-friendly salad combining tender salad potatoes, creamy cannellini beans, and flaked tuna, dressed with a zesty lemon and garlic vinaigrette with a hint of chilli heat. Served over fresh mixed greens, this balanced meal is ready in just 30 minutes and packed with protein and fiber.
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Ingredients
500g salad potatoes (such as Charlotte)
4 tbsp olive oil, plus extra for drizzling
1 tbsp fresh lemon juice
½ tsp chilli powder
1 garlic clove, finely chopped
410g can cannellini beans, drained and rinsed
1 small red onion or ½ medium red onion, finely chopped
handful A good handful of fresh parsley, chopped
200g can tuna in water, drained
110g bag mixed salad leaves and herbs
Directions
Bring a large pot of salted water to a boil. Add the potatoes and cook for about 15 minutes until they are tender when pierced with a fork.
While the potatoes cook, prepare the dressing by whisking together the olive oil, lemon juice, chilli powder, and finely chopped garlic in a large mixing bowl.
Add the drained and rinsed cannellini beans, finely chopped red onion, and chopped parsley to the dressing bowl and gently toss to combine.
When the potatoes are cooked, drain them well and let cool until they are comfortable to handle. Cut each potato in half lengthways.
Gently fold the halved potatoes into the bean mixture, being careful not to break them apart. Flake the drained tuna into the salad and stir gently to distribute evenly.
Arrange the mixed salad leaves and herbs on a serving platter or individual plates. Top with the tuna bean mixture and drizzle lightly with extra virgin olive oil. Serve immediately while the potatoes are still warm.
