Tuna Salad with a Twist
Tired of the tried and true tuna and mayo on a bun? Try this tuna salad for a contemporary twist on a family favourite.
Number of servings : 4
Prep time: 15 minutes
Cooking time: 20 minutes
Type of meal : | Salads | Salads
Special diet : | High fibre | Low fat
3 cloves garlic, peeled
250 g green beans, halved
6 small red potatoes (about 375 g), halved
2 tablespoons balsamic or red wine vinegar
2 tablespoons low–fat mayonnaise
1 tablespoon olive oil
pinch of salt
½ cup (30 g) fresh basil leaves
250 g cherry tomatoes, halved
1 can (425 g) water–packed tuna, drained
6 romaine lettuce leaves
⅓ cup (50 g) black olives, for garnish
Blanch garlic in a large saucepan of boiling water for 3 minutes. Transfer garlic to a food processor or blender; set aside. Add beans to boiling water and cook 4 minutes, or until crisp–tender. Remove beans, rinse under cold water and drain. Add potatoes to pan and cook 12 minutes, or until tender; drain.
Add vinegar, mayonnaise, oil and salt to garlic in food processor and purée. Add basil and 2 tablespoons water and purée again.
Transfer dressing to a large bowl. Add tomatoes, beans, potatoes and tuna, tossing to coat. Tear lettuce into small pieces. Add lettuce and toss again. Garnish with olives.
Health Hint: Green beans are low in fat, high in dietary fibre and a good source of B vitamins.