Tuna, green bean and burghul salad
SmartPoints® value per serving
Fresh lemon rind
1 tbs, finely grated
Tuna, canned in springwater, drained
260 g, (2 x 185g cans) flaked
- Cook burghul following packet instructions. Set aside to cool.
- Bring a small saucepan of salted water to the boil and cook beans for 2 minutes. Drain and rinse under cold running water. Combine beans and burghul in a large bowl.
- Whisk tahini, lemon rind and juice, honey and 2 tablespoons water in a small bowl, then season with salt and pepper.
- Fold tuna through beans and burghul. Drizzle with dressing to serve.
TIP: Make this recipe gluten free by swapping the burghul for the same quantity of quinoa, cooked following packet instructions.