Salad

Tuna and Cannellini Bean Salad (serves 4)

This is my favorite go to salad – very quick and easy to prepare and most of the ingredients can be found in your store cupboard. Good quality tuna really makes a difference – I use Tonnino tuna fillets. This salad can take a sturdy garlic and lemon dressing as long as you don’t overdo the garlic.

Prep. time 20 minutes

2 oz. baby arugula
2 – 3 thin slices of red onion – finely chopped
1 x 6.7 oz jar of Tonnino tuna fillets in spring water – drained and broken up
1 can of cannellini beans – drained
2 tbsp. capers
Freshly ground black pepper

Line a salad platter with arugula. Drizzle over 1 tbsp. of dressing.
Place the rest of the ingredients in a mixing bowl, season with pepper and toss together with 2 tbsp. of dressing.
Spoon this mixture over the arugula and serve.

Lemon Garlic Dressing

1 tsp. Dijon mustard
1 tbsp. freshly squeezed lemon juice
1 medium clove of garlic – grated
3 tbsp. extra virgin olive oil
Freshly ground black pepper

Whisk the mustard and lemon juice together until smooth then add the garlic. Pour over the olive oil, season with pepper and keep whisking until the mixture is emulsified.

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