Bean & tuna salad plat­ter with creamy le­mon dress­ing

“A sim­ple meal to whip up when time isn’t on your side – the sharp dress­ing blends well with tuna”

RTÉ Guide - - Kitchen -

SERVES 4 FOR THE DRESS­ING 1 le­mon, juice only

4 tb­sps olive oil

½ tsp sugar

½ tsp pa­prika

4 tb­sps cream

2 tsps chopped thyme Salt and freshly ground black pep­per FOR THE SALAD

250g cooked can­nellini beans 2 roasted red pep­pers, sliced

10 French beans, blanched and sliced length­ways

50g spinach or any of your favourite leaves, washed 200g tuna, flaked

1 le­mon, sliced for gar­nish Sprigs of thyme, to gar­nish METHOD 1 For the dress­ing, com­bine all the in­gre­di­ents to­gether and whisk well. Set aside. 2 To as­sem­ble the salad, place the spinach or any of

your favourite leaves on a large plat­ter or even a board. 3 Com­bine the can­nellini beans, roasted red pep­pers and beans, and sea­son with salt and freshly ground black pep­per. Spoon the bean and red pep­per mix onto the leaves. 4

Ar­range the flaked tuna on top with slices of le­mon and sprigs of thyme. Serve some of the creamy dress­ing over the salad and the rest in a small bowl on the side.

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