Herby, white bean, tuna salad Herby, white bean, tuna salad

Herby, white bean, tuna salad

Now that the suns out I’ve been developing some new salad recipes.

This salad will keep you full and nourished by itself but would also be the perfect accomplice at a bbq. Or alongside a baguette to mop up all of the lovely juices.


Prep 10 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 700 g Cannellini beans
  • 3 Cloves garlic
  • Punnet Plum tomatos
  • ½ Red onion
  • 1 tbsp Capers
  • 220 g Tuna
  • ½ Bunch parsley
  • ½ Lemon
  • 1 tbsp Olive oil
  • ½ tbsp Red wine vinegar
  • 1 Handful rocket
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Start by preheating your oven at 180℃ , lightly smash your garlic cloves and at to a roasting tin along side your tomato’s. Coat in salt, pepper and a generous amount of olive oil. Roast for 40 minutes until soft and blistered.

In the meantime chop your parsley and red onion and rinse your beans.

Once your tomato’s are done remove from oven. Smash the garlic and half of the tomato’s with a fork to create a base for your sauce, add in your red wine vinegar and any remaining olive oil. Add in your beans, rocket and red onion and give it a good toss to coat everything in the juices. Add extra olive oil or vinegar if it’s slightly dry.

Taste for any extra seasoning and plate up on a serving platter.

Top with your capers, tuna and parsley and finish with juice from half a lemon.


Herby, white bean, tuna salad Herby, white bean, tuna salad

Herby, white bean, tuna salad

Now that the suns out I’ve been developing some new salad recipes.

This salad will keep you full and nourished by itself but would also be the perfect accomplice at a bbq. Or alongside a baguette to mop up all of the lovely juices.


favorite
print
like

Prep 10 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 700 g Cannellini beans
  • 3 Cloves garlic
  • Punnet Plum tomatos
  • ½ Red onion
  • 1 tbsp Capers
  • 220 g Tuna
  • ½ Bunch parsley
  • ½ Lemon
  • 1 tbsp Olive oil
  • ½ tbsp Red wine vinegar
  • 1 Handful rocket

Start by preheating your oven at 180℃ , lightly smash your garlic cloves and at to a roasting tin along side your tomato’s. Coat in salt, pepper and a generous amount of olive oil. Roast for 40 minutes until soft and blistered.

In the meantime chop your parsley and red onion and rinse your beans.

Once your tomato’s are done remove from oven. Smash the garlic and half of the tomato’s with a fork to create a base for your sauce, add in your red wine vinegar and any remaining olive oil. Add in your beans, rocket and red onion and give it a good toss to coat everything in the juices. Add extra olive oil or vinegar if it’s slightly dry.

Taste for any extra seasoning and plate up on a serving platter.

Top with your capers, tuna and parsley and finish with juice from half a lemon.