Herby tomato & tuna salad

Herby tomato & tuna salad

This is everything you could want from a summer dish – fresh, vibrant and on the table in 20 minutes.

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Gluten freeLow in saturated fatSource of protein2 of your 5 a day
  • Serves4
  • CourseSide
  • Prepare20 mins
  • Cook-
  • Total time20 mins

Ingredients

  • 220g jar No.1 Albacore Tuna in Extra Virgin Olive Oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • ½ tsp clear honey
  • ¼ x 25g pack flat leaf parsley, leaves finely chopped
  • 10 basil leaves, finely shredded
  • 2 x 300g packs No.1 British Pink Choice Vine Tomatoes*, sliced
  • 400g can cannellini beans, drained and rinsed
  • ½ small red onion, finely sliced
  • 100g pitted kalamata olives, torn in half
  • Crusty bread, to serve (optional)

Method

  1. Start by making the dressing. Drain the oil from the tuna into a large bowl and whisk together with the vinegar, mustard, honey and herbs; season.

  2. Add the rest of the salad ingredients to the dressing bowl, breaking the tuna into large flakes, then gently toss everything together. Arrange on a platter and serve with crusty bread, if liked.

Cook’s tip

To mellow the taste of raw red onion, soak the slices in a bowl of cold water before you start preparing the other ingredients. Drain when ready to serve.

Nutritional

Typical values per serving (not including optional ingredients) when made using specific products in recipe

Energy

1,664kJ/ 401kcals

Fat

29g

Saturated Fat

4.9g

Carbohydrates

15g

Sugars

6.8g

Fibre

6.4g

Protein

16g

Salt

1.2g

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