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Lisa Riley's Tuna and Bean Salad

Servings: 2

Servings: 2
Ingredients
  • 50g asparagus tips or tenerstem brocolli
  • ½ red onion, finely sliced into half moons
  • 80g spinach
  • 160g tin tuna in spring water
  • 400g tin cannellini beans, drained and rinsed
  •  
  • For the Dressing
  • ½ teespoon lazy garlic
  • 2 tablespoons Dijon mustard
  • ½tablespoon fresh flat-leaf parsley, chopped
  • 1 tablespoon white wine vinegar
  • Sea salt and freshly ground black pepper
Steps
  1. Boil some lighly salted water in a saucepan.  Blanch the asparagus or broccoli by cooking for 2 to 3 minutes.  remove immediately and plunge them into cold water to prevent them from cooking any further before draining.
  2. In a large bowl, mix all the salad ingredients together.
  3. Whisk all the dressing ingredients together until well combined and gently stir through the salad.
Notes
  • Lisa Riley page 167
  • Per serving 320cals / 26g protein / 13g fat (2g saturates) / 20g carbs (3g total sugars) / 10g fibre
 

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