Tuna & butterbean salad
Tuna & butterbean salad could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. One portion of this dish contains around 12g of protein, 22g of fat, and a total of 395 calories. This recipe serves 2 and costs $2.59 per serving. It works well as a main course. 74 people were glad they tried this recipe. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes around 15 minutes. Head to the store and pick up red onion, spring water, juice of lemon, and a few other things to make it today. With a spoonacular score of 99%, this dish is great. Scott Peacock's Butterbean Hummus, Butterbean & White Truffle Pâté, and Sunday's Healthy, Yummy, Real Tuna Salad - for Tuna Salad, Melt are very similar to this recipe.
Servings: 2
Preparation duration: 15 minutes
Ingredients:
1 small red onion
200g can tuna in spring water, drained
400g can butter beans, drained and rinsed
250g pack cherry tomato, halved
3 tbsp olive oil
juice of ½ lemon
1 tsp Dijon mustard
20g pack flat-leaf parsley, roughly chopped
Equipment:
bowl
whisk
Cooking instruction summary:
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 olive oil, 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.
Step by step:
1. 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.
2. Whisk the olive oil, lemon juice and mustard together, then season.
3. Drizzle the dressing over the salad and scatter the parsley over.
4. Mix gently to combine and serve straight away.
Nutrition Information:
covered percent of daily need
