Tuna and bean fatoush salad
Flat bread, pita pocket, light, wholemeal
2 individual, (2 x 31g)
Canned tuna in springwater, drained
340 g, (1 x 425g can), flaked
Canned cannellini beans, rinsed, drained
1 400g can, (1 x 400g)
400 g, mixed medley, halved
1 medium, thinly sliced on the diagonal
1 tbs, balsamic
1 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray bread with oil. Place on a baking tray. Bake for 5-7 minutes, turning halfway through cooking, or until crisp. Set aside to cool. slightly.
- Combine the tuna, beans, tomato and cucumber in a large bowl. Drizzle with the dressing and gently toss to combine. Coarsely break the bread into shards and add to the salad with the basil leaves. Toss to serve.