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About this recipe: This colourful salad is full of varied flavours and textures. Chunks of tuna, wedges of potato, crisp beans and tangy tomatoes – one bite is like a visit to Provence. Serve with crusty baguettes or oatmeal crackers.
For a classic Italian cannellini bean and tuna salad, omit the potatoes and quail's eggs and add 1 can cannellini beans, about 400 g, well drained, to the salad leaves. Use the juice of ½ lemon in the dressing instead of balsamic vinegar. * Try this salad using different varieties of tomatoes, such as yellow cherry tomatoes, baby plum tomatoes or quartered vine-ripened plum tomatoes.
Canned tuna retains a high vitamin content, particularly vitamins B12 and D. * In common with many other salad ingredients, radishes are a useful source of vitamin C and are very low in calories. The radish has a very hot flavour due to an enzyme in the skin that reacts with another substance to form a mustard type of oil. * Green beans are a good source of dietary fibre and provide valuable amounts of folate.
Excellent source of niacin, selenium, vitamin B1, vitamin B6, vitamin B12, vitamin C. Good source of folate, iron, potassium, vitamin A. Useful source of calcium, copper, vitamin B2, vitamin E, zinc.