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Tuna and cannellini bean salad


1st Jan 2015 Recipes

Tuna and cannellini bean salad

Salad dressings don't need to be laden with fat. Here, vitamin-rich tomato juice provides the base for a healthy vinaigrette to accompany this tasty salad.


Preparation time: 20 minutes

Serves: 4


75 g crushed and diced tomatoes

3 tablespoons lemon juice

2 tablespoons olive oil

1 tablespoon chopped fresh basil or 1 teaspoon dried basil

1 can (180 g) tuna, drained

1 can (400 g) cannellini beans, drained and rinsed

1 cucumber, peeled, seeded and chopped

40 g pitted kalamata olives, chopped

240 g mixed salad leaves

Recipe method

1. In a measuring cup, whisk together the tomatoes, lemon juice, olive oil and basil.

2. Place the tuna in a medium bowl, then toss with the beans, cucumber, olives and only 1 tablespoon of the vinaigrette.

3. Divide the salad leaves equally among four plates. Top each salad with a quarter of the tuna mixture and drizzle with the remaining vinaigrette.