Saturday 11 January 2014

Tuna, Egg & Roasted Pepper Salad with Butter Bean Mash

This recipe was inspired by a recipe I saw in the Nigella Lawson 'Kitchen' book.

Nigella's recipe uses anchovies instead of tuna. I adapted it to my tastes and it works great. It might look like a really weird combination, but give it a go - it really is delicious.

Not only is it delicious but healthy too. You could have this for lunch or dinner or even pop it in a box and take for a packed lunch to work.

Beans are a great healthy way to make any salad more filling and of course they are gluten free. I like butter beans but you could use any type you like for this recipe (kidney beans, cannellini etc.).

(Serves 2)

1 tin tuna, drained
2 tomatoes, thinly sliced
3 hard boiled eggs, quartered
1 x 285g jar of roasted red peppers, drained & sliced
3 tbsp chopped parsley
Olive oil

For the mash:
1 tin butter beans
Large knob of margarine
Dash of oil
1/4 teaspoon paprika
1/2 tsp oregano
Freshly ground black pepper

Place the tomato slices around the edge of a serving platter, then place the peppers round the inner edge of the tomatoes and the quartered hard boiled eggs in a ring inside the peppers. Pile the tin of tuna in the middle and season with pepper.

Meanwhile, place all the contents of the bean tin in a saucepan (water and all). Bring to the boil and simmer for a couple of minutes. 

Drain and then add the margarine, oil, seasoning, paprika and oregano. Then mash until almost smooth. Place in a serving bowl.

Drizzle with the salad with olive oil and sprinkle with the chopped fresh parsley and serve.   

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