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Bean and Tuna Salad with Egg and Olive Dressing
200g green beans 220g best-quality canned tuna, drained 12-16 cherry tomatoes Egg & olive dressing: 1 hard-boiled egg, diced 6 kalamata olives, pitted and chopped 2 tbsp chopped Italian parsley 2 tbsp Lemon Dijon Vinaigrette 1 tsp capers
© Annabel Langbein Media
Egg & olive dressing:
Boil beans for 6-8 minutes. Refresh under cold water. Divide between 2 plates and top with tuna and tomatoes. Mix dressing ingredients and spoon over salad.
Fresh tuna salad:
Use 300g fresh tuna steaks in place of canned tuna. Season tuna lightly with salt and pepper and sear in a hot pan for 1 minute each side. Thinly slice and divide over salad.
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