Name: Bean and tuna salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Ingredients: 2 x 185g tuna in olive oil; 200g French or thin green beans; 250g canned cannellini beans, rinsed; 50.00 ml chopped flat-leaf parsley; 1 red onion, thinly sliced; 60ml lemon juice; Grated zest of 1 lemon; 20.00 ml lemon pepper (see note); 2 garlic cloves, crushed; 5.90 gm Dijon mustard; 18.20 gm olive oil; 1 bunch rocket leaves, trimmed, washed; 2 hard-boiled eggs, finely chopped

Bean and tuna salad

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Create a quick and delicious tuna and bean salad with hard-boiled eggs.

Ingredients:

2 x 185g tuna in olive oil
200g French or thin green beans
250g canned cannellini beans, rinsed
50.00 ml chopped flat-leaf parsley
1 red onion, thinly sliced
60ml lemon juice
Grated zest of 1 lemon
20.00 ml lemon pepper (see note)
5.90 gm Dijon mustard
1 bunch rocket leaves, trimmed, washed
2 hard-boiled eggs, finely chopped

Instructions:

Separate the tuna from the oil. Quickly cook the French beans in boiling salted water for 1 minute, then cool them in cold water.
Combine French beans, tuna, cannellini beans, 1 tablespoon of parsley, and onion in a large bowl, toss to mix thoroughly.
Combine lemon juice, zest, lemon pepper, garlic, and mustard in a bowl. Season with salt. Gradually whisk in the tuna oil and olive oil. Taste and adjust seasoning as needed.
Drizzle the dressing over the bean mixture, toss in rocket leaves, then plate the salad and garnish with egg and reserved parsley.

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