TUNA, BEAN & TOMATO SALAD
COOKBOOK: Women’s Weekly Fast Seafood
I’m not necessarily a tuna lover so this was just an ok dish for me. I did add some beetroot to see if it could spice it up. It was just ok.
For those who must add tuna in their diet, this is a nice salad to introduce.
185g can tuna in spring water, drained & flaked
1 tablespoon of olive oil
1 clove of garlic, chopped finely
300g red kidney beans, rinsed
1 red onion, sliced thinly
250g cherry tomatoes, halved
1/2 cup basil, chopped finely
1 medium avocado, chopped thickly
Optional : Beetroot, sliced
100g shredded lettuce or spinach leaves
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon of grated lemon rind
1 tablespoon of lemon juice
1 tablespoon of dijon mustard
Heat oil in frying pan. Add garlic and onion and fry until onion is soft. Add red kidney beans and stir fry for a minute.
Turn heat off. Add basil , add tuna , mix well.
Fold tomatoes & avocado in tuna mixture.
Add balsamic dressing.
You can serve it on a bed of rocket or shredded lettuce or you can mix it in the salad as I have done.
Mix all ingredients until smooth in texture