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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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A light but filling lunch that comes together easily. Ingredients:
100 g green beans, trimmed and halved |
1 small red onion |
1/2 lemon, juiced |
1 small red chile, seeded and finely diced |
1 (400 g) can butter beans or 1 (400 g) can cannellini beans |
1 tomato, cored and chopped |
200 g tuna in olive oil |
1 tablespoon fresh parsley |
1 boston lettuce |
2 slices brown bread |
2 hard-boiled eggs, quartered |
butter |
salt & freshly ground black pepper |
Directions:
1. Put the green beans in a pan of boiling water for one minute.
2. Drain and immediately splash with cold water to stop the cooking process.
3. Finely slice the red onion, then put in a large bowl and squeeze over the lemon juice.
4. Drain and rinse the butter or cannellini beans, then throw them into the bowl with the green beans, chilli and tomato.
5. Splash with three tablespoons of the olive oil from the tuna.
6. Season with salt and pepper and toss until well mixed.
7. Break the tuna in chunks and scatter it over the top, then finish with the parsley.
8. Arrange the lettuce on two dinner plates, to make a nest for the salad.
9. Divide the salad between the two plates, garnish with the egg and serve with buttered bread.
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