Tuna and White Bean Salad
Here’s a seafood salad that eats like a meal. Even better, preparation is a breeze.
|1 can (100 g) ||Gold Seal No Drain Solid White Tuna |
|4 ||anchovy fillets drained and patted dry, chopped fine |
|red onion, finely sliced |
|clove of garlic, finely chopped |
|2 tsp ||rosemary, finely chopped |
|1/2 cup |
|fresh parsley leaves, finely chopped |
|1/4 cup |
|extra virgin olive oil |
|juice of one lemon |
|1 can (540mL) |
|cannellini beans, drained and rinsed |
| ||pepper to taste |
Serve with croutons or cheese sticks. No added salt is needed with this as the anchovies are salty enough.
- In a small bowl whisk together the anchovies, onion, garlic, rosemary, parsley, olive oil and lemon juice until well combined into a dressing.
- In a large bowl stir together tuna, beans and dressing and mix well. Season with pepper.
- Place for 30 minutes to 1 hour in the refrigerator for the flavours to meld together.
Prep: 15 mins
Total: 20 mins
|Nutritional Values |
|53.4 g |
|Sat Fat ||7.8 g |
|Carbs ||9.5 g |
|Protein ||32.9 g |
|Fibre ||3.2 g |
|Cholesterol ||41 mg |
|Sodium ||766 mg |
|Sugar ||2.6 g |
|Calcium ||11% |
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