Two Bean, Potato & Tuna Salad
This vibrant and satisfying salad brings together a mix of flavors and textures, featuring tender new potatoes, crisp green beans, and nutty soya beans tossed in a zesty harissa dressing. Topped with flaky tuna and peppery rocket or watercress leaves, each bite offers a delightful burst of Mediterranean-inspired goodness. Enjoy this dish warm or cold for a delicious and nutritious meal.
— Constant Cookbook
Ingredients
- 300g new potatoes
- 175g green beans , trimmed and halved
- 175g frozen soya beans
- 160g can tuna in water, drained well
- good handful rocket or watercress leaves
- 2 tsp harissa paste (we used Belazu)
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
Instructions
- Put the potatoes in a pan of boiling water, then boil for 6-8 mins until almost tender. Add both types of beans, then cook for a further 5 mins until everything is cooked. Meanwhile, make the dressing. Whisk together the harissa and vinegar in a small bowl with a little seasoning. Whisk in the oil until the dressing is thickened. Drain potatoes well, toss with half of the dressing, then leave to cool.
- Flake the tuna, then fold into the potatoes. Add the remaining dressing. then gently toss. Divide between 4 bowls and serve each portion with a handful of rocket or watercress on top. Serve warm or cold.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 211 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 19 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 15 grams protein
- Sodium Content: 0.14 milligram of sodium
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