
Tuna and cannellini salad

Photo by Babiche Martens
10
Ingredients
2 | Courgettes, sliced |
1 | Aubergine, cut into 1cm slices |
¼ cup | Oil |
420 g | Cannellini beans, tin, drained |
220 g | Canned tuna |
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.
http://www.bite.co.nz/recipe/9915/Tuna-and-cannellini-salad/
Comments
Thightcheeks
added 1314 days agoHow much/ what type of tuna do you need?
Bite_team
added 1306 days agoYou need to use 220g of canned tuna - either tuna in springwater, brine or oil depending on your preference.
Join the conversation