Tuna, White Beans & Olive Salad
From Everyday Easy: 30 Minute Dinners
Prep time: 15 minutes
1 (14oz/400g) can butter beans, drained – Ruth’s note: I couldn’t find these so just used 2 cans of navy beans
1 (14oz/400g) can cannellini beans, drained
2 (7oz/200g) cans tuna in olive oil, drained & coarsely flaked
2 tbsp white wine vinegar (actually I used quite a bit more, but be your own guide)
Salt & freshly ground black pepper
1 tsp whole grain mustard
½ tsp sweet paprika
12 black olives (I used oil cured Kalamata) pitted and coarsely chopped
2 tsp capers, drained
1. Combine the beans and tuna in a large bowl. Add the vinegar, taste and season well with salt & pepper.
2. Stir in the mustard, paprika, olives and capers. Toss and taste. Season again as needed. Serve immediately. I served mine over a bed of tasty mixed greens, drizzled with olive oil and white wine vinegar.
The tuna salad can be refrigerated for a couple of hours until needed. Bring back to room temperature before serving.
Ruth’s note: Tastes great the next day too and is a perfect picnic lunch.