Storecupboard tuna bean salad
- Preparation and cooking time
- Prep: -
- Easy
- Serves 4
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- 500g pack salad potatosuch as Charlotte
- 4 tbsp olive oilplus extra for drizzling
- 1 tbsp lemon juice
- ½ tsp chilli powder
- 1 plump garlic clovefinely chopped
- 410g can cannellini beandrained and rinsed
- 1 small red onionor half a medium one, finely chopped
- a good handful of parsleychopped
- 200g can tunadrained
- 110g bag mixed salad leafand herbs
Nutrition: per serving
- kcal308
- fat12g
- saturates2g
- carbs34g
- sugars0g
- fibre5g
- protein17g
- salt0.56glow
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.
