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Tuna & Bean Salad CD HD Italian 10mins plus chilling Serves 4 Cold Fish Pulses Herbs Hors d'oeuvre Starter Appetizer Healthy Eating Dairy Free Eggless Italy Europe
Ingredients 1x 400g/14oz tin Kidney Beans 2 tbsp Onion, finely chopped 2 tbsp Parsley, finely chopped 100g/4oz Tin Tuna, flaked 12 small Onion rings 12 Black Olives 1 Clove of Garlic, finely chopped For the Dressing 2 tbsp Wine Vinegar ½ teasp Dijon Mustard Salt & Pepper 6 tbsp Olive Oil
Instructions
1. Drain the beans and rinse with cold water. Drain again and toss gently in a salad bowl with the finely chopped onion, parsley and garlic.
2. Beat together ingredients for the dressing until they form an emulsion. Pour this over the beans and toss gently. Chill for at least 1 hour.
3. To serve, transfer the beans onto a serving platter, arrange the tuna down the centre and garnish with olives and onion rings.
More Starter Recipes | Summer Recipes | More Fish/Seafood Recipes
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