Tuna, Borlotti Bean and Olive Salad
This tuna, borlotti bean and olive salad is a fast, protein-packed meal with bright lemon dressing and plenty of crunch from green beans and celery. It is light enough for lunch but satisfying enough for dinner, and it also works well for meal prep.
Servings2 Portions
Prep Time15 Mins
Cook Time5 Mins
Difficulty
Easy
Ingredients
2
- tuna in olive oil200 g
- borlotti beans, drained400 g
- fine green beans120 g
- red onion, sliced0.5
- celery, thinly sliced, plus a few leaves1 stick
- green Nocellara olives, pitted50 g
- parsley, chopped1 small bunch
- lemon, zested and juiced1
- extra-virgin olive oil1 tbsp
- red wine vinegar1 tbsp
- Dijon mustard1 tsp
Step-by-Step Instructions
01
Bring a small pan of water to a boil. Add the green beans and cook for 1 minute until just tender-crisp. Drain and rinse under cold water to stop the cooking, then set aside.
02
Drain the tuna, reserving 1 to 2 teaspoons of the oil from the can. In a large bowl, whisk the reserved tuna oil with the extra-virgin olive oil, lemon zest, 2 teaspoons lemon juice, red wine vinegar, and Dijon mustard until smooth and well combined.
03
Add the green beans, tuna, borlotti beans, red onion, sliced celery, olives, and chopped parsley to the bowl. Toss gently until everything is evenly coated in the dressing, then top with the celery leaves and serve.
Chef's Tips
For the best texture, do not overcook the green beans; they should stay slightly crisp. If making this ahead, keep the dressing separate and toss just before serving. The salad can be refrigerated in an airtight container for up to 1 day.
