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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Butter Bean, Tuna And Parsley Salad

2.0

1 garlic clove, grated

1 lemon, zest and 2 tbsp juice

2 tbsp extra virgin olive oil

1 tsp Dijon mustard

400g tin butter beans or cannellini beans, drained and rinsed

1 tbsp very finely chopped red onion

1cm/½in piece red chilli, very finely sliced (optional)

125g tinned tuna, drained

30g/1oz fresh flatleaf parsley, stalks sliced very finely chopped and leaves roughly chopped

Salt and freshly ground black pepper

To make the dressing, mix the garlic, lemon zest and juice, oil and mustard in a small bowl. Season well with salt and pepper. Whisk together until emulsified.
Put the beans, onion and chilli, if using, in a large bowl. Pour in the dressing and stir everything together to coat well in the dressing.
Fold though the tuna gently.
Add the parsley and toss everything well. Season with salt and pepper and serve or divide into portions and keep in the fridge for up to 3 days.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyVery Easy ⏰ 10m

Created 6 weeks ago

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