I added a few changes: swapping the cherry tomatoes for sundried, omitting the rocket, changing the dressing a little… it’s not far from the original, just adapted to my taste, as I’d advise you to do. It makes enough for three lunches and keeps very well.
The nice thing about this recipe is that if you can’t find a particular ingredient or if you want to add extras you can. There’s been a few occasions when I couldn’t find cannellini beans and so substituted butter beans or kidney beans (it was Sunday night and there was nothing else in the cupboard!) and they worked surprisingly well.
You can use pretty much any flavour olives you like- black or green- just not those hideous, flavourless little rings of olives in brine that you get from a jar- urgh! I’ve also forgotten to buy a lemon before and added a handful of finely chopped coriander instead (see photo) and it was still good.
Ingredients:
- 1 can of cannellini beans (normal sized can)
- 1 small can of tuna chunks in sunflower oil
- 8-10 sundried tomatoes (the kind that come in a jar in oil- sometimes labelled antipasti)
- ¼ of a cucumber
- Handful olives, stones removed (any kind you like)
- 1 lemon
- 3-4 tbsp extra virgin olive oil
- Salt and pepper to taste
Method
- Open the cans and, using a sieve, drain the tuna and beans (you can chuck them both in together it doesn’t matter)
- Chop the cucumber in to quarters lengthways and dice
- Remove the tomatoes from the oil and chop in to bit sized pieces
- Throw all in to a big bowl with the olives and mix!
- Dress with the oil and season to taste (go easy on the salt). Grate in the zest of the lemon then slice it in half and squeeze out the juice in to the salad
- Mix and check it tastes nice. Divide between three lunchboxes and refrigerate until needed.
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