Si­cil­ian Tuna and Beans

Shape (Singapore) - - Eat Right -

SERVES: 4 AC­TIVE TIME: 5 MIN­UTES TO­TAL TIME: 5 MIN­UTES > 3 tbsp red wine vine­gar > 1 tsp Di­jon mus­tard > 3 tbsp olive oil > Kosher salt > Freshly ground black pep­per > 1 can olive-oil–packed Ital­ian tuna (200g), drained > 1¼ cups canned can­nellini beans, rinsed > ½ cup canned lima beans, rinsed > 1 cup grape toma­toes, quar­tered length­wise > 1 spring onion, thinly sliced > ¼ cup pars­ley, roughly chopped > ¼ cup basil, roughly chopped > ¼ cup kala­mata olives, halved

1. In a large bowl, whisk to­gether the vine­gar, mus­tard, oil, salt and pep­per to taste.

2. Lightly break up the tuna with a fork and add to the bowl, along with the re­main­ing in­gre­di­ents. Toss and sea­son with ad­di­tional salt and pep­per to taste.

Nu­tri­tion facts per serv­ing 301 calo­ries, 16g fat (2.1g sat­u­rated), 18g car­bo­hy­drate, 19g protein, 6g fi­bre, 798mg sodium

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.