
Tuna, White Bean & Salsa Verde
ingredients
- 2 x tins tuna in brine, drained
- 400g tin butter beans, drained and rinsed
- 1 small packet of flat leaf parsley, half of the leaves finely chopped
- Small bag of rocket
- 1 small red onion, peeled and half sliced into fine rings, half finely diced
- 50g black olives, drained, pitted and halved
- 1 cucumber, halved, deseeded and sliced at an angle
Salsa Verde:
- ½ packet of mint, leaves roughly chopped
- ½ packet of flat leaf parsley, leaves roughly chopped
- ½ packet of basil, leaves roughly chopped
- 1 garlic clove, peeled & crushed
- 4 tbsp rapeseed/olive oil
- 1 tsp red wine vinegar
- 20g capers, drained
- 1 tbsp Dijon mustard
nutrition facts
Per average serving:
energy
1378 kJ / 329 kcal
16 %
fat
17.2 g
25 %
saturates
1.3 g
7 %
Sugars
5.3 g
6 %
salt
1.04 g
17 %
of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
- Blend all the salsa verde ingredients together
- Gently combine the tuna, butter beans, cucumber, finely diced onion (not the rings), chopped parsley, olives and salsa verde
- Gently toss together to ensure it`s all dressed. Set aside for 1-2 hours for the flavours to develop
- Just before serving gently toss through the rocket and top with the onion rings and parsley leaves
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.