Tuna With Beans
Tuna With Beans is a great store-cupboard dish, which is especially good for children as there are no bones. This is a simple meal that you could easily make at home and can be made in large amounts and is simple and inexpensive. Tuna is very rich in proteins, omega-3 fatty acids and essential vitamins. It supports heart health, brain function as well as the overall well being of the body. On the other hand, beans are packed with protein, fiber and minerals. Haricot beans are mild in flavor and creamy in texture and absorb flavors well. also read the following Greek Chicken Salad to learn more on salads that are healthy to eat.
Ingredients For Making Tuna With Beans
250 g canned tuna in oil, drained and lightly flaked1 red onion, finely chopped
30 ml smooth French mustard
300 ml cups olive oil
60 ml white wine vinegar
30 ml chopped fresh parsley, plus extra for garnishing
30 ml chopped fresh chives
30 ml chopped fresh tarragon or chervil
250 g can haricot beans
250 g can kidney beans
How To Prepare Tuna With Beans
- Chop the onions into fine cubes.
- In a small bowl, beat the mustard, oil, vinegar, parsley, chives and tarragon together.
- Drain the canned beans.
- Mix the red onions, beans and dressing together thoroughly, toss well and serve.
Tuna With Beans is a great store-cupboard dish, which is especially good for children as there are no bones. This is a simple meal that you could easily make at home and can be made in large amounts and is simple and inexpensive. Tuna is very rich in proteins, omega-3 fatty acids and essential vitamins. It supports heart health, brain function as well as the overall well being of the body. On the other hand, beans are packed with protein, fiber and minerals. Haricot beans are mild in flavor and creamy in texture and absorb flavors well. also read the following Greek Chicken Salad to learn more on salads that are healthy to eat.
- 250 g 250 canned tuna in oil, drained and lightly flaked1 red onion, finely chopped
- 30 ml smooth French mustard
- 300 ml cups olive oil
- 60 ml white wine vinegar
- 30 ml chopped fresh parsley, plus extra for garnishing
- 30 ml chopped fresh chives
- 30 ml chopped fresh tarragon or chervil
- 250 g can haricot beans
- 250 g can kidney beans
- Chop the onions into fine cubes.
- In a small bowl, beat the mustard, oil, vinegar, parsley, chives and tarragon together.
- Drain the canned beans.
- Mix the red onions, beans and dressing together thoroughly, toss well and serve.