Tuna and cannellini bean salad recipe
Salad dressings don’t need to be laden with fat. Here, vitamin-rich tomato juice provides the base for a healthy vinaigrette to accompany this tasty salad.
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Serves 4
Prep - 20 minutes
Ingredients for tuna and cannellini bean salad
1⁄3 cup (75 ml) tomato juice
3 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 can (180 g) tuna, drained
1 can (400 g) cannellini beans, drained and rinsed
1 cucumber, peeled, seeded and chopped
1⁄4 cup (40 g) pitted kalamata olives, chopped
240 g mesclun
Preparation for tuna and cannellini bean salad
1 In a measuring cup, whisk together the tomato juice, lemon juice, olive oil and basil.
2 Place the tuna in a medium bowl, then toss with the beans, cucumber, olives and only 1 tablespoon of the vinaigrette.
3 Divide the mesclun equally among four plates. Top each salad with a quarter of the tuna mixture and drizzle with the remaining vinaigrette.
Nutritional information - 901 kilojoules, 14 g protein, 11 g carbohydrates, 5 g fibre, 13 g total fat, 2 g saturated fat, 19 mg cholesterol, 400 mg sodium
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