Butter Bean & Tuna Salad

video password: SYDD [case sensitive]

butter bean & tuna salad
serves 2

Before I was introduced to butter beans, I used to make this with cannellini or borlotti beans or even chickpeas. All are delicious so by all means mix it up.

One of the best things about this salad, apart from how fresh and tasty it is, is that it keeps well for a few days.

2 tablespoons lemon juice or wine vinegar
400g (14oz) can butter beans, drained
185g (6oz) tuna in oil, drained
1/4 small red onion, finely diced

1. Combine lemon juice / vinegar with 2 tablespoons extra virgin olive oil in a salad bowl. Season.

2. Add drained beans and onion to the dressing. Toss.

3. Flake tuna into large chunks on top of the beans.

variations for dietary requirements:

vegan / vegetarian – Replace tuna with 2 handfuls of your favourite roasted nuts. Cashews are a favourite of mine. OR replace tuna with some veg! A large handful of halved cherry tomatoes and a diced cucumber would be an excellent starting point. Steamed broccoli florettes would also be lovely.

carnivores – Replace tuna with a few slices of torn proscuitto. Or replace tuna with a drained can of smoked chicken.

troubleshooting guide:

too bland – Add more salt & pepper and possibly a little more lemon / vinegar.

too dry – Add a little more lemon / vinegar or oil or both.

craving some greenery? – Toss through a handful of salad leaves, some flat leaf parsley, some diced cucumber or celery or even some halved cherry tomatoes.

no butter beans? – Any canned beans or even chickpeas would work. Or a few slices of lightly toasted sourdough, torn would make an interesting alternative.

bored with tuna? – Try it with other canned fish such as salmon, sardines, or even smoked oysters or mussels in a can.

reheating potential:

Best eaten cold or at room temp. Keeps well in the fridge so highly recommended for work lunches.

related links:

on stonesoup: how to cultivate the packed lunch habit and save.
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