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Tuna & bean salad with soy dressing
Tuna & bean salad with soy dressing
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Ingredients:
  • 24.00 gm sesame seeds
  • 200g green beans, topped, tailed, halved crossways
  • 1 x 425g can tuna in oil, drained, flaked into large chunks
  • 4 green shallots, trimmed, thinly diagonally sliced
  • 100g bean sprouts, trimmed
  • 50g snow pea sprouts
  • 82.50 ml firmly packed fresh coriander leaves
  • 12 fresh mint leaves, torn
  • Crusty bread, to serve
  • 42.00 gm fresh lime juice
  • 10.60 gm soy sauce
  • 2 tsp sesame oil
  • 1 tsp balsamic vinegar
  • 2.25 gm sugar
  • Salt & freshly ground black pepper
Instructions:
  • Toast sesame seeds in a small frying pan over medium-high heat, stirring constantly, for 1-2 minutes until lightly golden. Set aside for later use.
  • Blanch the beans in a pot of salted boiling water for 3 minutes until vibrant green and al dente. Quickly cool in cold water, then drain and place in a large bowl.
  • Prepare the soy dressing by combining lime juice, soy sauce, sesame oil, balsamic vinegar, and sugar in a small jug. Season with salt and pepper, then whisk with a fork until fully blended.
  • Combine the tuna, green shallots, bean sprouts, snow pea sprouts, coriander, mint, and half of the sesame seeds with the beans. Drizzle the dressing over the mixture and gently toss until fully combined.
  • Spread the salad onto individual plates, generously sprinkle with the remaining sesame seeds, and enjoy with crusty bread.

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