Save to your scrapbook
Tuna, avocado & cannellini bean salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Packed with protein and low in saturated fat, this is a lovely dish for those days when you don’t feel like cooking. If you like, swap the cannellini beans for chickpeas, flageleot or butter beans.
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp Dijon mustard
½ tsp honey
140g pack red chicory, trimmed, leaves separated and halved
400g can cannellini beans, rinsed and drained
1 tbsp capers, rinsed and drained
1 avocado, sliced
2 salad onions, thinly sliced
¼ x 25g pack flat leaf parsley, leaves picked
John West No Drain Tuna Steak with Spring Water Fridge Pot
1. Start by making the dressing: put the oil, vinegar, mustard and honey in a clean jar. Season and seal with a lid, then shake together to make a thick dressing.
2. Arrange the remaining ingredients, breaking the tuna into large chunks with a fork, over a large serving platter or divide between individual plates. Spoon over the dressing and serve immediately with a grinding of black pepper.
You can swap the cannellini beans for butter beans, flageolet beans or chickpeas.
This recipe appeared within the July 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
Per serving (2) 1762kJ
This recipe was first published in June 2019.