Tuna & bean salad
0
Points®
Total time: 22 min • Prep: 10 min • Cook: 12 min • Serves: 2 • Difficulty: Easy
Love your lunchtime with this deliciously simple salad – just the thing to help you stay on track.
Ingredients
Cumin seeds
½ teaspoon(s), level
Garlic
¼ clove(s)
Lemon Juice, Fresh
1 tablespoon(s)
Haricot Beans, cooked
200 g
Parsley, fresh
1 tablespoon(s)
Egg, whole, raw
2 medium, raw
Green Beans
80 g
Beetroot
100 g
Lettuce
½ individual
Tuna in spring water, drained
1 can(s), medium, drained
Instructions
1
Toast the cumin seeds in a dry frying pan for around 1 minute, or until fragrant. Using a pestle and mortar, crush the cumin seeds and the garlic. Add the lemon juice, mix together, then stir the mixture into the haricot beans, along with the parsley. Season and set aside to let the flavours mingle – the longer the better.
2
Boil the eggs for 7 minutes, adding the green beans to the pan for the final 2 minutes of cooking. Drain and add the green beans to the haricot bean mixture. Cool the eggs under cold running water, then peel and halve them, and set aside.
3
Toss the beetroot, lettuce and tuna through the beans, then top with the halved eggs and serve.
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