Tuna and Bean Salad
If you're after an easy, tasty lunch that’s packed with protein, this one’s for you. Eggs and tuna are two of the most affordable protein sources, and when combined with beans, feta and fresh salad in a tangy dressing, it makes the perfect summertime meal.
Ideal for a workday lunch or a weekend picnic, this versatile dish is ready in under 15 minutes—winner!
2 Servings 15 Minutes
Ingredients
- Eggs - 2
- Feta - 80 grams
- Balsamic Vinegar - 1 tbsp
- Black Pepper - 1/2 tsp
- Extra Virgin Olive Oil - 2 tbsp
- Honey - 1 tsp
- Mustard - 1 tsp
- Salt - 1/2 tsp
- Tinned Five Bean Salad - 300 grams
- Tinned Tuna - 120 grams
- Bagged Salad - 100 grams
- Cherry Tomatoes - 12
- Red Onion - 1
Method
- Place the eggs in a small saucepan, cover with cold water, and bring to the boil. Once boiling, cook for 7–8 minutes for hard-boiled. Drain, then cool under cold running water. Peel, and cut into wedges.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, and mustard until combined. Season with a pinch of salt and pepper.
- In a large bowl, combine the drained five bean salad, tuna, salad leaves, sliced red onion, and halved cherry tomatoes. Pour over the dressing and toss gently to coat.
- Arrange egg wedges on top then sprinkle over crumbled feta. Finish with a little extra salt and black pepper.