Tuna and White Bean Horiatiki-Style Salad with Red Onion
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Ingredients
- 2 tinned tuna in olive oil, drained
- 400 g tinned haricot beans
- 1 cucumber
- 300 g cherry tomatoes
- 1 red onion
- 80 g kalamata olives
- 4 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
Nutrition (per serving)
- Calories
- 442 kcal
- Protein
- 25.2 g
- Carbohydrate
- 23.1 g
- of which sugars
- 6.4 g
- Fat
- 25.2 g
- of which saturates
- 3.7 g
- Fibre
- 8.4 g
- Salt
- 1.97 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Roughly chop the cucumber and halve the cherry tomatoes. Thinly slice the red onion.
- 2
Drain and rinse the haricot beans. Toss the cucumber, tomatoes, red onion, beans and olives together in a large bowl.
- 3
Whisk the olive oil, red wine vinegar and dried oregano together, season well and pour over the salad.
- 4
Flake over the tuna in large chunks and toss gently so it does not break up too much.
- 5
Serve at room temperature.
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