Serves: 4
INGREDIENTS
2 x 185 gram tins tuna in oil, drained and flaked
1 x 400 gram tin cooked cannellini beans, drained and rinsed
1 cos lettuce, shredded
12 cherry tomatoes, halved
2 spring onions, thinly sliced
¼ cup picked flat-leaf parsley
2 Lebanese cucumbers cut into long shards, lengthwise
1-2 avocados, sliced into wedges
4 eggs, hardboiled and quartered
½ cup black olives, pitted
Dressing
2 teaspoons Dijon mustard
1 clove garlic, crushed
2 tablespoons lemon juice
4 tablespoons olive oil
sea salt and freshly ground pepper
METHOD
Dressing: Whisk the ingredients in a bowl and season.
Put the tuna, beans, lettuce, tomatoes, spring onions and parsley in a large bowl and gently toss with the dressing.
Arrange the cucumber and avocado in shallow bowls and top with the salad then the eggs and olives.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!