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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #117
Issue 117 of dish is here to see us through the crazy spring weather and end of year funk with an epic 74 recipes in the lineup. From Marry-Me-Meatballs with Creamy Tomato Sauce to Pork and Vegetable Rice Paper Dumplings we keep a keen eye on budget-friendly ingredients and in-season produce. We have quick after-work solutions, delicious dinners for two, noodles, dumplings, a whole section on magnificent mince and a round-up of the best chardonnays to finish off. Issue 117 is a team favourite, and one you won’t want to miss!