Tuna and cannellini salad
( SERVES 4 )
Photo by Babiche Martens
1
9/10/2013
Ingredients
| 2 | Courgettes, sliced |
| 1 | Aubergine, cut into 1cm slices |
| ¼ cup | Oil |
| 420 g | Cannellini beans, tin, drained |
| 1 | Lemon, zest & juice |
| 2 Tbsp | Olive oil, good quality |
| ½ cup | Fresh herbs, basil & mint |
| 1 to taste | Salt & freshly ground pepper |
Directions
- Heat a barbecue or frying pan to a medium heat.
- Rub the aubergine and courgettes with oil and cook for 3 or 4 minutes on each side until cooked through. Set aside.
- In a large bowl place the cannellini beans, tuna, lemon zest and juice, olive oil, basil and mint leaves.
- Season with salt and pepper. Cut the slices of aubergine in half.
- Add them and the courgettes to the bean mix.
- Combine well and serve.
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