Storecupboard tuna bean salad

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Good Food

5 ratings

Recipe by Good Food

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1. Boil the potatoes for about 15 minutes, until tender. Meanwhile, make the dressing.Whisk the oil, lemon juice, chilli powder and garlic in a bowl big enough to take all the salad. Tip in the cannellini beans, onion and parsley.
2. Drain the potatoes and when cool enough to handle cut them in half lengthways. Now gently stir the potatoes into the salad and flake in the tuna. Pile on to a bed of salad leaves, drizzled with a little extra olive oil.

Per serving

308 kcalories, protein 17g, carbohydrate 34g, fat 12 g, saturated fat 2g, fibre 5g, salt 0.56 g

'We loved the spiciness of this dish. As all the ingredients come from the storecupboard and fridge, it's perfect for when friends suddenly turn up at short notice.'

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• Lynsey

  02 December 2007

  Lynsey rated this recipe

  

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• LisaPisa

  04 December 2007

  LisaPisa rated and commented on this recipe

  

  This is really simple but tasty - I find the chopped garlic in the dressing makes all the difference to the flavour.

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• hannahk

  07 June 2008

  hannahk rated and commented on this recipe

  

  Really simple way to dress up a tin of tuna

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• sabrinad

  13 June 2008

  sabrinad rated and commented on this recipe

  

  It is perfect for lunch with a friend. So easy, looked fantastic and tasted great too. I didn't serve with potaoes just some warm crusty bread on the side. Brilliant!

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• sabrinad

  13 June 2008

  sabrinad commented on this recipe

  Forgot to mention - i actually used butter beans and red kidney beans instead of cannellini beans as that was what was in my storecupboard!

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• Katharine

  09 September 2008

  Katharine rated and commented on this recipe

  

  Lovely versatile recipe for a midweek lunch which can easily be adapted to use up leftover veg. I added avocado and celery to mine which worked well.

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Ingredients

• 500g pack salad potatoes , such as Charlotte
• 4 tbsp olive oil , plus extra for drizzling
• 1 tbsp lemon juice
• ½ tsp chilli powder
• 1 plump garlic clove , finely chopped
• 410g can cannellini beans , drained and rinsed
• 1 small red onion or half a medium one, finely chopped
• a good handful of parsley , chopped
• 200g can tuna , drained
• 110g bag mixed salad leaves and herbs

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 30 mins

Low-fat, Super healthy

Ingredients

• 500g pack salad potatoes , such as Charlotte
• 4 tbsp olive oil , plus extra for drizzling
• 1 tbsp lemon juice
• ½ tsp chilli powder
• 1 plump garlic clove , finely chopped
• 410g can cannellini beans , drained and rinsed
• 1 small red onion or half a medium one, finely chopped
• a good handful of parsley , chopped
• 200g can tuna , drained
• 110g bag mixed salad leaves and herbs

Per serving

308 kcalories, protein 17g, carbohydrate 34g, fat 12 g, saturated fat 2g, fibre 5g, salt 0.56 g

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