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Storecupboard tuna bean salad

Storecupboard tuna bean salad

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Rating: 5 out of 5.12 ratings
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  • Preparation and cooking time
    • Prep: -
  • Easy
  • Serves 4

Use up some of those storecupboard leftovers in this delicious salad

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal308
fat12g
saturates2g
carbs34g
sugars0g
fibre5g
protein17g
low insalt0.56g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, May 2003

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Overall rating

Rating: 5 out of 5.12 ratings
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