Butter Bean And Tuna Salad Recipe

Name: Butter Bean And Tuna Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 gm Butter Beans, Canned; 185 gm Tuna, Canned; 1 med Tomato; 1 Tbsp. Capers sm Parsley, Bunch; 1 x Cos Lettuce Heart; 1 Tbsp. Red Wine Vinegar Salt and Black Pepper; 1 pch Sugar; 1 tsp Dijon Mustard; 2 Tbsp. Extra virgin olive oil; 1 med Shallot Or possibly; 4 x Spring Onions AND; 1 x Garlic Clove

Servings: persons

400 gm Butter Beans, Canned
185 gm Tuna, Canned
1 med Tomato
1 Tbsp. Capers sm Parsley, Bunch
1 x Cos Lettuce Heart
1 Tbsp. Red Wine Vinegar Salt and Black Pepper
1 pch Sugar
1 tsp Dijon Mustard
2 Tbsp. Extra virgin olive oil
1 med Shallot Or possibly
4 x Spring Onions AND
1 x Garlic Clove

1
Tip the butter beans into a sieve or possibly colander and rinse thoroughly to get rid of any traces of their rank soaking liquid.
2
Shake dry and tip into a mixing bowl.
3
Drain the tuna and break into chunks over the beans.
4
Season with black pepper and a little salt.
5
Quarter the tomato lengthways, remove seeds and core and slice each quarter into 3 or possibly 4 strips.
6
Dice.
7
Give the capers a good squeeze to get rid of most of their soaking liquid.
8
Pick the leaves from the parsley and coarsely chop: you want a couple of tablespoonfuls.
9
Add in tomatoes, capers and most of the parsley to the salad.
10
Shred the lettuce, rinse and shake dry.
11
Now make the vinaigrette.
12
Peel and finely dice the shallot.
13
If using spring onions and garlic, trim the spring onions and finely slice the white part.
14
Peel and finely chop the garlic.
15
Dissolve the sugar and salt in the vinegar.
16
Season generously with black pepper, stir in the mustard and the the shallot or possibly onion and garlic.
17
Stir in the extra virgin olive oil, added in a trickle.
18
Pour the vinaigrette over the bean mix and toss well.
19
Place the shredded lettuce in the bottom of a salad bowl or possibly on two plates, spoon the beans over the top and garnish with the reserved parsley.

77316

kcal

Calories

8154

Fat

144

Carbs

1306

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 400 gm Butter Beans, Canned, 185 gm Tuna, Canned, 1 med Tomato, 1 Tbsp. Capers sm Parsley, Bunch, and more.

Yes, Butter Bean And Tuna Salad Recipe falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!