Tomato, Pepper & Tuna Salad
- Prep: 10 minutes
- Cook: 5 minutes
- Serves: 2
Great for lunch boxes as the flavours will develop throughout the day.
INGREDIENTS
- 1 beef tomato, cut into chunks (200g)
- 100g cherry tomatoes, halved
- 25g sun dried tomatoes in oil, chopped, plus 2 tbsp oil
- 1 Romano pepper, deseeded and sliced into rings (100g)
- 400g can cannellini beans, drained and rinsed
- 1 small red onion, thinly sliced (150g)
- 200g can tuna steak in spring water, drained (150g drained weight)
- 1 tbsp white wine vinegar
- ½ tsp LoSalt
- Black pepper
- Basil, to garnish
METHOD
- Mix together all the tomatoes, pepper, beans, onion and tuna in a large bowl.
- Mix together the sun-dried tomato oil, vinegar, LoSalt and some black pepper and stir into the salad. Garnish with torn basil leaves.