AI-generated imageWarm Lemon Tuna, White Bean and Cucumber Salad
A two-portion tuna and cucumber salad in which only canned white beans are warmed, then dressed with lemon over greens. Use a small skillet, bowl, sieve, board and knife.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
1. Wash hands, cucumber and spinach; dry the vegetables. Rinse and drain 240 g beans; drain 140 g tuna. Slice 120 g cucumber and 35 g red onion; chop 15 g parsley.
- 02
2. Heat 5 ml olive oil in a small skillet over medium heat. Stir-fry the canned beans for 3–4 minutes until hot throughout, then turn off the heat. Use only ready-to-eat canned beans.
- 03
3. Whisk remaining 15 ml olive oil with 25 ml lemon juice, 5 g Dijon mustard and 1 g pepper. Add warm beans, tuna, 12 g capers, red onion and parsley; gently mix for 1 minute.
- 04
4. Divide 60 g baby spinach and 120 g cucumber between two plates. Top with the tuna and warm bean mixture and serve immediately.
Before you cook
Contains fish (tuna) and mustard; check labels. Do not use swollen, leaking or severely dented cans. Use ready-to-eat cooked canned tuna and clean utensils. Refrigerate leftovers at 4°C or below within 2 hours, ideally separating fresh greens. Check local advice for populations advised to limit certain fish.
Allergens: fish (tuna), mustard, canned bean and condiment cross-contact varies by product
Image & source credits
AI-generated image.
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