Tuna and haricot bean salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Haricot beans; (8oz) |
| 1 | 200 gram can tuna fish; drained and flaked | |
| ; (7oz) | ||
| 1 | Red pepper; de-seeded | |
| 350 | grams | Tomatoes; (12oz) |
| 250 | grams | Chicory; sliced thinly (8oz) |
| 4 | tablespoons | Chopped fresh parsley |
| 4 | tablespoons | Mayonnaise |
| 2 | tablespoons | Natural yogurt |
| 1 | Lemon; juice of | |
| 1 | Clove garlic; crushed | |
| Freshly ground black pepper | ||
Directions
Put the beans in a saucepan and cover them with water. Bring them to the boil and cook them rapidly for 10 minutes.
Take them from the heat and leave them to soak for 2 hours.
In fresh water, bring them to the boil again, boil for 10 minutes and then simmer them, covered for 1½ hours or until they are soft.
Drain them and leave them to cool.
Mix the tuna fish with the haricot beans.
Cut the pepper into 2.5cm (1 inch) long strips about 5mm (1/4inch) wide.
Chop three quarters of the tomatoes and mix these, the chicory, pepper and half the parsley into the tuna and beans.
Mix together the mayonnaise, yogurt, lemon juice, garlic and pepper.
Fold this dressing into the salad.
Arrange the salad on a serving plate. Garnish it with the remaining tomatoes, cut into wedges or slices, and scatter the remaining parsley over the top.
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