My Tuna Bean Salad. Its about the only dish I want to eat in this muggy weather. It makes for a great leftover lunch for work as it doesn’t have lettuce or other veggies that tend to go soggy if stored in the fridge. Best thing is its great for the waistline.
RECIPE: TUNA BEAN SALAD for 4
Approx 230 calories per serve.
INGREDIENTS: Tuna 400g tin (I used pink salmon this time)
1x400g can of 4 bean mix rinsed/strained
1 cup of diced red pepper/capsicum
1 cup of diced cucumber
½ cup of baby beets cubed
½ cup of parsley cut into the salad in bits
2 Tsp of plain yogurt
¼ cup of fish brine from can
Drizzle of olive oil
Juice of a lemon
1 tspn of turmeric
1tspn of cracked black pepper
Basically mix all salad vegetables and beans together in a bowl. Add brine, oil, lemon juice. Add fish. Add turmeric, pepper and parsley. Mix together taking care not to turn the fish into mush. Serve and top with plain yogurt a sprinkle of turmeric and pepper for colour.
Then eat……… MMMM!