Tuna bean salad

• servings: 2 servings
• active time: 30 minutes
• total time: 1 hour

Ingredients

100g/3½oz green beans, halved

2 free-range eggs

400g tin mixed beans in water, drained and rinsed

100g/3½oz cherry tomatoes, halved

4 spring onions, thinly sliced

160g tinned tuna steak in water, drained

1 tbsp extra virgin olive oil

1 tsp red wine vinegar

1 tsp Dijon mustard

freshly ground black pepper

Directions

Cook the green beans in a pan of boiling water for 4 minutes. Plunge them into a bowl of very cold water.

Cook the eggs in a pan of boiling water for 8 minutes. Drain in a sieve under cold running water until cold. Peel and cut the eggs into quarters.

For the dressing, whisk the oil, vinegar and mustard in a large bowl until thick. Season with black pepper.

Add the green beans, mixed beans, cherry tomatoes and spring onions to the dressing and mix. Flake the tuna on top and add the hard-boiled eggs. Season with black pepper.

Nutrition

• Calories: 390kcal
• Total Fat: 15g
• Saturated Fat: 3g
• Total Carbohydrate: 21g
• Dietary Fiber: 8.5g
• Total Sugars: 5.5g
• Protein: 39g