This easy and nutritious Tuna and Bean Salad is perfect for a quick lunch or light dinner. Packed with protein and fresh vegetables, it’s a simple yet satisfying dish. Feel free to swap ingredients based on what you have in your pantry—it’s versatile and full of flavor!
Ingredients Needed:
- 100g green beans, halved
- 2 free-range eggs
- 400g tin mixed beans in water, drained and rinsed
- 100g cherry tomatoes, halved
- 4 spring onions, thinly sliced
- 160g tinned tuna steak in water, drained
For the Dressing:
- 1 tbsp extra virgin olive oil
- 1 tsp red wine vinegar
- 1 tsp Dijon mustard
- Freshly ground black pepper to taste
How To Make Tuna And Bean Salad?
- Cook the green beans: Boil the green beans for 4 minutes, then plunge into cold water to stop the cooking process.
- Cook the eggs: Boil the eggs for 8 minutes, drain, and rinse under cold water until cool. Peel and cut into quarters.
- Make the dressing: Whisk together the olive oil, red wine vinegar, Dijon mustard, and black pepper until thickened.
- Assemble the salad: Toss the green beans, mixed beans, cherry tomatoes, and spring onions in the dressing. Top with flaked tuna and quartered eggs. Season with more black pepper if desired.
Recipe Tips:
- Use fresh beans: Fresh green beans give the best texture and taste. If you can’t find fresh, frozen beans work too—just make sure they’re fully thawed before using.
- Add extra crunch: Toasted seeds or nuts, like sunflower seeds or almonds, make a perfect crunchy topping for the salad.
- Let the dressing rest: Allow the dressing to sit for a few minutes before tossing it with the salad. This helps the flavors meld together.
- Choose quality tuna: For a richer flavor, opt for a higher-quality tuna in oil. If you prefer a lighter taste, tuna in water works best.
- Chill before serving: If you have time, chill the salad for about 15-20 minutes in the fridge. This lets the ingredients marinate and enhances the flavor.
How To Store Leftovers?
Let the leftover salad cool to room temperature before storing it in a sealed container. It will last for up to 2 days in the fridge.
Nutrition Facts:
- Calories: 395 kcal
- Total Fat: 15g
- Saturated Fat: 2g
- Cholesterol: 26mg
- Sodium: 55mg
- Potassium: 935mg
- Total Carbohydrate: 34g
- Dietary Fiber: 8g
- Sugars: 2g
- Protein: 33g
Try More Nigella Lawson Recipes:
- Nigella Tea Bread Recipe
- Nigella Chicken And Bean Casserole Recipe
- Nigella Smoky Squid And Beans
Nigella Tuna And Bean Salad Recipe
Description
This easy and nutritious Tuna and Bean Salad is perfect for a quick lunch or light dinner. Packed with protein and fresh vegetables, it’s a simple yet satisfying dish. Feel free to swap ingredients based on what you have in your pantry—it’s versatile and full of flavor!
Ingredients
For the Dressing:
Instructions
- Cook the green beans: Boil the green beans for 4 minutes, then plunge into cold water to stop the cooking process.
- Cook the eggs: Boil the eggs for 8 minutes, drain, and rinse under cold water until cool. Peel and cut into quarters.
- Make the dressing: Whisk together the olive oil, red wine vinegar, Dijon mustard, and black pepper until thickened.
- Assemble the salad: Toss the green beans, mixed beans, cherry tomatoes, and spring onions in the dressing. Top with flaked tuna and quartered eggs. Season with more black pepper if desired.
Notes
- Use fresh beans: Fresh green beans give the best texture and taste. If you can’t find fresh, frozen beans work too—just make sure they’re fully thawed before using.
- Add extra crunch: Toasted seeds or nuts, like sunflower seeds or almonds, make a perfect crunchy topping for the salad.
- Let the dressing rest: Allow the dressing to sit for a few minutes before tossing it with the salad. This helps the flavors meld together.
- Choose quality tuna: For a richer flavor, opt for a higher-quality tuna in oil. If you prefer a lighter taste, tuna in water works best.
- Chill before serving: If you have time, chill the salad for about 15-20 minutes in the fridge. This lets the ingredients marinate and enhances the flavor.
Nigella Tuna And Bean Salad Recipe