Bean and tuna salad

Name: Bean and tuna salad
Ingredients: 1 garlic clove; 1 lemon (juice); 1 teaspoon salt; 1/2 teaspoon ground pepper; 2 tablespoons olive oil; 200 g cooked beans; 1 can tuna in water (160 g); 5 basil leaves; 1 medium onion (150 g)

Fish - Bean and tuna salad by Nadia O. - Recipia

Bean and tuna salad brings tender beans and tuna together in a bowl with a lemon and olive oil dressing. It’s hearty, with thinly sliced onion and fresh basil, and the dressing stays tangy and light, just enough to coat the beans. I choose beans that stay whole, not split, so the salad looks good on the plate. Prep: 15 minutes. Cook: 0 minutes. Total time: 15 minutes. Servings: 2. About 360 kcal and 23 g protein per serving.

Ingredients

For the dressing

1 garlic clove
1 lemon (juice)
1 teaspoon salt
1/2 teaspoon ground pepper
2 tablespoons olive oil

For the salad

200 g cooked beans
1 can tuna in water (160 g)
5 basil leaves
1 medium onion (150 g)

Preparation

1. Drain the beans and tuna. Cut the onion into julienne strips. 2. Peel and crush the garlic. Squeeze the lemon, then mix the juice with the garlic, salt, pepper and oil until you have a smooth dressing. Preparation takes about 15 minutes in total. 3. Put the beans and tuna in a bowl. Add the chopped basil and onion, pour over the dressing, mix gently and serve immediately.

Notes

Small white beans, cooked until tender but still whole, are easier to mix than beans that split at a touch. Compact chunks of tuna stay distinct, while flaked tuna spreads through the salad. Sometimes the dressing collects at the bottom of the bowl if the beans or tuna are still wet after draining. Like potato salad, this goes well with bread, and torn pieces of bread pick up the dressing left on the plate. For a similar flavor, you can also use 200 g cooked cannellini beans. If the beans are very soft, mix them with a spoon using a few gentle turns so they don’t get crushed. Store leftovers in a sealed container in the fridge and eat within 3 days. You can cook the beans ahead of time, but the salad is better assembled just before the meal.