Tuna and Bean Salad

tuna and bean salad

Tuna and bean salad

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An Italian-style starter, Tuna and bean salad is tangy and refreshing. Serve with fresh granary bread and butter. 175 g (6 oz) black-eye or haricot beans, soaked overnight and drained Salt
Servings: 4
Calories: 613


  • 1 small onion peeled and finely chopped
  • 7 oz can tuna fish drained and flaked

For the dressing:

  • 1/2 pint olive or salad oil
  • 1/4 pint lemon juice
  • 4 tbsp freshly chopped parsley
  • Freshly ground black pepper


  • Cook the beans in boiling salted water for 40 minutes or until tender. Drain and refresh under cold running water.
  • Put in a serving bowl with the onion and flaked tuna and stir carefully to combine.
  • To prepare the dressing, put the ingredients in a screw-top jar and shake well to mix.
  • Pour the dressing over the bean mixture and season to taste. Chill in the refrigerator for several hours. Stir well before serving.
Calories: 613 kcal
Carbohydrates: 5 g
Protein: 12 g
Fat: 62g
Saturated Fat: 9 g
Cholesterol: 19 mg
Sodium: 24 mg
Potassium: 218 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 1422 IU
Vitamin C: 19 mg
Calcium: 18 mg
Iron: 1 mg
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