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 #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.