Tuna, Edamame and Avocado Salad (serves 4)
Inspiration came from opening freezer and finding edamame beans/broad beans staring me in the face. I got busy thinking what I could do with said edamame beans. Result, this recipe to which I added tomatoes and scallions/spring onions and a proper French vinaigrette taught to me when I was an au pair in France (1 tbsp. red wine vinegar, 3 tbsp. extra virgin olive oil, 1 good teasp. Dijon Mustard, salt and freshly ground black pepper). Mix vinegar and mustard together until runny, add oil and shake in a jar (I keep an old Dijon mustard jar or Bonne Maman jam jar for this purpose).
1 x 6.7oz jar of tuna in olive oil or 1 can of tuna
5oz cooked edamame beans
8 cherry tomatoes – halved of quartered
1 avocado – diced
1 bunch of scallions – finely chopped
Mix all together in a serving dish and pour over vinaigrette
