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White bean, tuna and lemon salad

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Beans, tuna and salad make this a hearty, fresh dish.
Serves
2
Prep
15 minutes + 30 minutes to infuse
Each 395g serving contains (excludes serving suggestion)
KCal
282
Carbs
30.10g
Fibre
11.00g
Protein
33.00g
Fat
0.00g
Saturates
0.00g
Sugars
9.10g
Salt
0.90g
Portion Fruit & Veg
2
Ingredients
Ingredients
For the salad:
400g tin cannellini beans, drained and rinsed
200g tin tuna in water, drained and flaked
2 tomatoes, chopped
quarter cucumber, chopped into chunks
1 small red onion, finely sliced
For the dressing:
grated zest and juice 1 lemon
half tsp Dijon mustard
1 tsp runny honey
freshly ground black pepper
lemon wedges and green salad, to serve
Method
  1. Mix together all the salad ingredients in a large bowl.
  2. In a small bowl whisk together the dressing ingredients, season well. Pour over the salad and leave to infuse for at least 30 minutes. Serve with lemon wedges and a green salad.
Chefs tips
  • You could use a tin of salmon or crab for this dish instead of tuna.
  • This is great for a packed lunch or picnic.
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