Name: Two bean, potato & tuna salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 300g new potato; 175g green beans trimmed and halved; 175g frozen soya beans; 160g can tuna in water, drained well; good handful rocket or watercress leaves; 2 tsp harissa paste (we used Belazu); 1 tbsp red wine vinegar; 2 tbsp olive oil

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Two bean, potato & tuna salad

Two bean, potato & tuna salad

Mary Cadogan

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.6 out of 5.23 ratingsRate

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This main course salad is rich in flavour and Vitamin C - great for lunchboxes too

Healthy

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Ingredients

Nutrition

Units:

MetricUS

300g new potato
175g green beans

trimmed and halved
175g frozen soya beans
160g can tuna

in water, drained well
good handful rocket

or watercress leaves

For the dressing

2 tsp harissa paste

(we used Belazu)
1 tbsp red wine vinegar
2 tbsp olive oil

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Nutrition: per serving

kcal211
fat9g
saturates1g
carbs19g
sugars2g
fibre4g
protein15g
salt0.14g

low

Method

step 1

Put the potatoes in a pan of boiling water, then boil for 6-8 mins until almost tender. Add both types of beans, then cook for a further 5 mins until everything is cooked. Meanwhile, make the dressing. Whisk together the harissa and vinegar in a small bowl with a little seasoning. Whisk in the oil until the dressing is thickened. Drain potatoes well, toss with half of the dressing, then leave to cool.
step 2

Flake the tuna, then fold into the potatoes. Add the remaining dressing. then gently toss. Divide between 4 bowls and serve each portion with a handful of rocket or watercress on top. Serve warm or cold.

RECIPE TIPS

TIP

You’ll find soya beans in the vegetable section of the supermarket freezer cabinet.

Recipe from Good Food magazine, June 2009

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A star rating of 4.6 out of 5.23 ratings

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