A warm, pretty day. Just right for this salad.
This is an easy, tasty salad I make often in warmer weather. There’s just something about the fresh rocket, savoury tuna, and creamy beans with a salty hit from the olives that works really well. There’s also no standing over a hot stove which makes it perfect for summer.
2 x 20ml tblspns extra virgin olive oil
2 x 15ml tblspns apple cider vinegar
1/2 tspn Dijon mustard
2 x 400g cans cannellini beans, drained and rinsed or 480g cooked cannellini beans
425g can tuna in extra virgin olive oil drained & flaked or 3 x 125g tins smoked tuna, drained & flaked
One small Spanish onion, finely chopped
A handful roughly chopped basil
60g pitted black olives, chopped roughly
1 tspn lemon zest
100g baby rocket or watercress, chopped roughly
Freshly ground black pepper and sea salt
Whisk oil, vinegar and mustard together until combined.
Combine remainder of ingredients in a large salad bowl. Season with sea salt and cracked black pepper to taste, drizzle over dressing and toss gently to coat.
Chill until ready to eat – I find it’s even nicer if it sits at room temp for around 10-15 minutes or so.
Adapted from: recipefinder.ninemsn