Wednesday, 17 September 2014

Curried Tuna, Bean & Lime Salad

Simplicity is the key to some suppers, and this one follows suit just perfectly. With ingredients derived from jars and tins, atop a crisp base of fresh greens – it’s a quick and easy solution to fill a hungry belly, while maintaining both health and the resistance to the urge of grabbing a handy ready meal.

Delightfully textured and brilliantly balanced...

What went in mine…? 

1 Tin of Tuna – drained (I like to use the one in Spring Water)
1 Tin Butter Beans – drained
1Tsp Dijon Mustard
½ Tsp Curry Powder
2Tbsp Olive Oil
1 Tbsp Black Olives (roughly chopped)
1 Tbsp Capers (or caperberries, roughly chopped)
Juice of ¼ of a Lime (extra wedges for serving)
Salt & Pepper
Lettuce Leaves (Iceberg & Lambs Leaf work well, Radicchio too) 

How to do it…? 

1. Add the drained tuna and beans into a bowl and mix with the curry powder. Add the olive oil and mustard and stir well until all the beans are coated with this spiced tuna ‘paste’, finally – stir in the capers or chopped caperberries and juice from the quater of lime. Season with salt & pepper to taste, adding more mustard or curry powder if desired. 

2. Arrange your chosen salad leaves into a shallow bowl, with a drizzle of oil and lime if you like, and scatter the curried tuna-bean mix over the top. 

3. Sprinkle with the chopped olives and serve with a wedge of lime and some crusty whole-seed bread.

Happy cooking,

TheCC :) xx

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