Canned Food Week: Bean and Tuna Salad Recipe

Canned Food Week: Bean and Tuna Salad Recipe

It’s Canned Food Week, which is showing us how we can use canned food to make tasty, nutritious and healthy meals for all the family.

This bean and tuna salad is great because it’s light as well as delicious but also includes tuna which is full of omega 3!

Here’s what you’ll need and how to make it –

Bean and Tuna Salad

Serves: 4

Ingredients:

1 x 300g can green beans, drained

1 x 420 g can borlotti beans, drained

1 x 200g can tuna in olive oil, drained

60 g (2oz) pine nuts toasted

1 tablespoons (15ml) fresh parsley, chopped

1 packet (100g) of ready-washed watercress

2 tablespoons (30 ml) extra virgin olive oil

1 tablespoon (15 ml) balsamic vinegar

1 small garlic clove, crushed

½ teaspoon (2.5 ml) Dijon mustard

Method:

Place the green beans, borlotti beans and tuna in a large salad bowl. Combine, roughly breaking up the tuna into large flakes. Stir in the pine nuts and parsley.

Place the dressing ingredients in a bottle or screw-topped glass jar and shake until combined. Add half of the dressing to the bean mixture and mix until well combined.

Place the watercress in a bowl and toss with the remaining dressing. Spoon the bean salad over the watercress.

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