Tuna, Bean and Lemon Salad |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
|
From a cookbook I got at the library Ingredients:
200 g tuna in olive oil, drained and flaked |
400 g beans (i used cannellini beans) |
1 lemon, zest of, grated |
1/3 cup pitted black olives |
2 tablespoons capers |
10 cherry tomatoes, halved |
1/4 cucumber, chopped into chunks |
1/3 cup fresh flat leaf parsley, roughly chopped |
8 -10 leaves fresh rocket |
1 tablespoon lemon juice |
1 teaspoon dijon mustard |
3 tablespoons extra virgin olive oil |
sea salt |
fresh ground black pepper |
Directions:
1. Mix together the tuna, beans, lemon zest, olives, capers, tomatoes, cucumber, parsley and rocket leaves.
2. Put in to salad bowls.
3. To make dressing.
4. Pour the lemon juice, mustard, olive oil and salt and pepper into a jar and shake well.
5. Pour over the salad just prior to serving.
|
|