Tuna and bean fatoush salad
2
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Crunchy toasted pita pieces are perfect for scooping up the fresh ingredients in this salad.
Ingredients
Flat bread, pita pocket, light, wholemeal
2 individual, (2 x 31g)
Tuna, canned in springwater, drained
340 g, (1 x 425g can), flaked
Canned cannellini beans, rinsed, drained
1 400g can, (1 x 400g)
Cherry tomatoes
400 g, mixed medley, halved
Lebanese cucumber
1 medium, thinly sliced on the diagonal
Fat-free dressing
1 tbs, balsamic
Fresh basil
2 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
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