Tuna, avocado & cannellini bean salad

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.

4 out of 5 stars(3) Rate this recipe
  • Serves2
  • CourseLunch
  • Prepare20 mins
  • Cook-
  • Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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
  • ¼ x 25g pack flat leaf parsley, leaves picked
  • John West No Drain Tuna Steak with Spring Water Fridge Pot

Method

  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.

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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