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Tuna, avocado & cannellini bean salad
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.
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Ingredients
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp Dijon mustard
½ tsp honey
140g red chicory, trimmed, leaves separated and halved
400g cannellini beans, rinsed and drained
1 tbsp capers, rinsed and drained
1 avocado, sliced
2 salad onions, thinly sliced
1/4 x 25g pack flat leaf parsley, leaves picked
John West No Drain Tuna Steak with Spring Water Fridge Pot
Method
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.
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.
Cook’s tip
You can swap the cannellini beans for butter beans, flageolet beans or chickpeas.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,762kJ/ 440kcals
Fat
23.4g
Saturated Fat
4.1g
Carbohydrates
26.3g
Sugars
4.1g
Fibre
12.6g
Protein
24.8g
Salt
1.36g
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