Tuna and white bean Greek salad Recipe

Tuna and white bean Greek salad

Don't have time to cook? No problem! This salad uses tinned tuna, cannellini beans and Greek feta, meaning it's a fab, filling salad, with no cooking needed! - by Peter Mckim

Proudly supported by

Don't have time to cook? No problem! This salad uses tinned tuna, cannellini beans and Greek feta, meaning it's a fab, filling salad, with no cooking needed!

Ingredients

250 g punnet baby Roma truss tomatoes, halved

1 Lebanese cucumber, halved lengthways, thinly sliced

1 medium green capsicum, cut into 1cm pieces

1 cup loosely packed fresh basil leaves, plus extra to garnish

400 g canned cannellini beans, rinsed, drained

½ cup pitted Kalamata olives, drained

425 g canned tuna in oil, drained, flaked

Salt and pepper, to taste

100 g Greek feta, sliced

Method

To make dressing, whisk all ingredients in a small jug until combined.
Combine tomatoes, cucumber, capsicum, basil leaves, beans, olives and tuna in a large bowl. Season with salt and pepper. Pour dressing over salad. Toss to combine.
Transfer salad to a serving platter. Top with feta. Garnish with extra basil leaves.

Only $6 for 6 Issues!-SAVE 79%*

Subscribe Now

Ingredients

Method

Only $6 for 6 Issues!-SAVE 79%*

Magazine Subscription Offer