- Prep Time:20 mins
- Cook Time:5 mins
Aussie Tomato & Tuna Salad
+1 Butter Beans
If you thought salads weren’t filling enough to eat alone as a meal, this Aussie Tomato & Tuna Salad will have you reconsidering. By simply adding butter beans, this dish is instantly heartier, making it ideal for lunch or even feeding the whole family. The combination of the juicy tomatoes, fresh tuna and sweet vinaigrette makes for an explosion of flavours in your mouth.
Original recipe by New Idea Magazine | 6.3.15
+1 1 Can (400g) Edgell Butter Beans
- 3 eggs
- 3 slices white sourdough bread
- ½ telegraph cucumber
- 2 baby cos lettuce, trimmed
- 1 red capsicum, cut into thin strips
- 400g punnet medley tomatoes, halved
- 425g can tuna in olive oil, drained, flaked
- 1 small bunch fresh chives, cut into 5cm lengths
- ¼ cup red wine vinegar
- ⅓ cup olive oil
- 2 teaspoon Dijon mustard
- 1 teaspoon caster sugar
- Salt & pepper, to taste
Place eggs in a small saucepan. Cover with cold water. Bring to boil. Boil gently for 10 minutes. Drain eggs. Rinse under cold water to cool. Crack the shells, peel eggs. Cut eggs in half lengthways.
Meanwhile, place bread in a single layer on an oven tray. Cook in a moderately hot oven (190°C) for about 5 minutes or until lightly toasted. Remove and cool. Tear into large pieces.
Cut cucumber in half lengthways. Using a teaspoon, scrape out seeds and discard. Cut cucumber diagonally into thin slices.
To make vinaigrette, combine all ingredients in a bowl. Whisk until smooth.
To serve, arrange lettuce on a serving platter. Top with remaining ingredients.
ADD DRAINED EDGELL BUTTER BEANS.
Drizzle with dressing.
Herbs are always optional, so as a substitute for chives you can use anything homegrown or whatever is in season.
Healthy Tip: Use multigrain sourdough bread rather than white.