Monday, 23 June 2014

Tuna and Bean Salad


  • 400g canned butter beans, drained
  • 225g canned tuna in brine, drained
  • 1 red onion, thinly sliced in rings
  • 3 tbsps chopped parsley
  • Salt and ground black pepper
  • A few crisp salad leaves

For the Dressing:

  • 2 tbsps fat-free French style dressing
  • Juice of ½ lemon
  • 1 ripe tomato, skinned, deseeded and chopped


  1. Put the butter beans in a large bowl. Cut the drained tuna into chunks and mix into the beans with the red onion and parsley. Season to taste with salt and pepper.
  2. Mix all the dressing ingredients and pour over the tuna and beans. Toss gently together until everything is glistening with the dressing.
  3. Arrange the salad leaves on 4 serving plates and pile the bean and tuna salad on top. Sprinkle with more parsley, if wished.

1 comment:

  1. syn free = free food? Possibly have this or other syn free dishes limitless?