Main Course
White Bean Salad with Tuna
With tinned beans and tuna, the only thing that needs cooking is the boiled eggs.
- Gluten-free
- Prep
- 10 min
- Cook
- 10 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 2 egg
- 3 cups (600 ml) water
- 1 red onion
- 1 tsp sumac
- 1 tsp salt
- 2 cans canned white beans
- 2 cans tuna
- 2 tomato
- 1 bunch parsley
- 2 tbsp lemon juice
- 3 tbsp olive oil
- ½ tsp red pepper flakes
Method
- Boil the eggs for 9 minutes from when the water boils, then cool them in cold water.
- Slice the red onion thinly and rub it with the sumac and salt.
- Dice the tomatoes, wash and finely chop the parsley. Mix the drained cooked beans, drained tuna, tomatoes and parsley with the sumac-seasoned onion.
- Dress with the lemon juice and olive oil and sprinkle with pepper flakes.
- Peel the cooled eggs and cut them into quarters. Arrange them over the bean salad and serve.