Tuna and bean salad recipe
information
An Italian-style starter, Tuna and bean salad is tangy and refreshing. Serve with fresh granary bread and butter.
ingredients
175 g (6 oz) black-eye or haricot beans, soaked overnight and drained Salt
1 small onion, peeled and finely chopped
200 g. (7 oz) can tuna fish, drained and flaked
For the dressing:
300 ml (1/2 pint) olive or salad oil
150 ml (1/4 pint) lemon juice
4 tbsp freshly chopped parsley
Freshly ground black pepper
1 small onion, peeled and finely chopped
200 g. (7 oz) can tuna fish, drained and flaked
For the dressing:
300 ml (1/2 pint) olive or salad oil
150 ml (1/4 pint) lemon juice
4 tbsp freshly chopped parsley
Freshly ground black pepper
method
1. Cook the beans in boiling salted water for 40 minutes or until tender. Drain and refresh under cold running water.
2. Put in a serving bowl with the onion and flaked tuna and stir carefully to combine.
3. To prepare the dressing, put the ingredients in a screw-top jar and shake well to mix.
4. Pour the dressing over the bean mixture and season to taste. Chill in the refrigerator for several hours. Stir well before serving.
2. Put in a serving bowl with the onion and flaked tuna and stir carefully to combine.
3. To prepare the dressing, put the ingredients in a screw-top jar and shake well to mix.
4. Pour the dressing over the bean mixture and season to taste. Chill in the refrigerator for several hours. Stir well before serving.
serving amount
serves 4
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