If you want to try something a little different for lunch this week, try this Tuna and Butterbean Salad. This salad is super easy to make and SO tasty too.
It’s as simple as mixing in a tin of butterbeans with a tin of tuna, then flavouring with chopped parsley, red onion, cherry tomatoes and a few extras. It really doesn’t take too long to prepare and doesn’t break the bank either.
I adjusted the recipe slightly and added salt and pepper, the beans were just to fresh for me otherwise, even with the dressing.
Also I didn’t have dijon mustard just regular old English mustard. I wasn’t sure what difference this would make but I read somewhere that the only difference between the two is that Dijon has vinegar in it so I added a little white wine vinegar to the dressing mix and it was delish.
Was excited to hear I tempted one of my Twitter buddies @MissKHart to try the recipe. If you give it a go let me know how it turns out
- 1 small red onion
- 200g can tuna in sunflower oil, drained
- 400g can butter beans, drained and rinsed
- 250g pack cherry tomatoes, halved
- 1 tbsp olive oil
- 2 tbsp flax seed oil (Get that omega 3 in there)
- juice of ½ lemon
- 1 tsp mustard
- 20g pack flat-leaf parsley, roughly chopped
- Halve the onion and slice it as thinly as possible. Tip into a salad bowl and flake in the tuna. Gently stir in the butterbeans and cherry tomatoes.
- Whisk the oils, lemon juice and mustard together, then season. Drizzle the dressing over the salad and scatter the parsley over. Mix gently to combine and serve straight away.