Tuna & Butterbean Salad
Bright, crisp and ready in minutes, this tuna-bean salad is a powerhouse of balanced nutrition:
Flaky tuna and creamy butter beans pack in lean protein and slow-release fibre, while tender-crunch asparagus and broccoli add a burst of greens and pre-biotic goodness.
A handful of capers, cornichons and roasted peppers lift everything with zesty brine, and a drizzle of extra-virgin olive oil provides heart-loving monounsaturated fats.
It’s the kind of simple, satisfying bowl you can whip up for lunch or a light supper and feel energised, nourished and totally looked after with every forkful.
INGREDIENTS
Bunch of asparagus, cut into 2-inch pieces
Bunch of tenderstem broccoli, cut into 2-inch pieces
1 large jar of butter beans, drained and rinsed
450g drained tuna
1 red onion, chopped
3 tbsp capers, drained
10 cornichons, sliced
1 jar of roasted red peppers, sliced
4 mini cucumbers or ½ a large cucumber, diced
Sea salt and pepper
Extra Virgin Olive Oil
METHOD
In a large frying pan or wok heat 2 tbsp olive oil and sauté the tenderstem broccoli and asparagus for 2-3mins until bright green
Place in a large salad bowl to cool while you prepare the butterbeans and vegetables
Add a jar of drained and rinsed butter beans to the bowl then add the chopped red onion, drained capers, sliced cornichon, diced red peppers, diced cucumber.
Drizzle with a generous amount of Extra Virgin Olive Oil and season with sea salt and freshly ground black pepper
Mix and serve
Enjoy!
