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Bean Salad with Sun-dried Tomatoes and Tuna

A great salad to do ahead of time, in fact it improves in the fridge after a day or two. We made this for foodie guests (therefore the artichokes) but green beans or potatoes are equally delicious substitutes.
Bean Salad with Sun-dried Tomatoes and Tuna
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You Will Need:

  • 170 g tin solid or flaked tuna in oil, reserve oil
  • Ina Paarman’s Lemon & Black Pepper Seasoning
  • 1 x 240 g Ina Paarman’s Sun-dried Tomatoes, drained, reserve marinade
  • ½ cup (125 ml) pitted black kalamata olives
  • 400 g tinned or 280 g jar artichoke hearts, drained and halved (optional) or 200 g green beans
  • 400 g tinned butterbeans, drained
  • 100 g punnet baby tomatoes, halved
  • zest of 1 lemon
  • reserved tuna oil
  • ¼ cup (60 ml) Ina Paarman’s Creamy Herb Dressing
  • 1 T (15 ml) freshly squeezed lemon juice
  • lettuce
  • freshly ground black pepper
  • 170 g tin solid or flaked tuna in oil, reserve oil
  • Ina Paarman’s Lemon & Black Pepper Seasoning
  • 1 x 240 g Ina Paarman’s Sun-dried Tomatoes, drained, reserve marinade
  • ½ cup (125 ml) pitted black kalamata olives
  • 400 g tinned or 280 g jar artichoke hearts, drained and halved (optional) or 200 g green beans
  • 400 g tinned butterbeans, drained
  • 100 g punnet baby tomatoes, halved
  • zest of 1 lemon
  • reserved tuna oil
  • ¼ cup (60 ml) Ina Paarman’s Creamy Herb Dressing
  • 1 T (15 ml) freshly squeezed lemon juice
  • lettuce
  • freshly ground black pepper

Method:

Season tuna with Lemon & Black Pepper or Garlic Pepper Seasoning. Reserve oil.

To a big mixing bowl add drained tuna, Sun-dried Tomatoes, olives, artichoke hearts or steamed green beans, butterbeans, and tomatoes also seasoned with Lemon & Black Pepper Seasoning.

Add lemon zest. Mix the tuna oil with 3 T (45 ml) of the marinade reserved from Sun-dried Tomatoes, Creamy Herb Dressing, a little more olive oil and lemon juice and pour over salad.

Gently toss everything together. Store covered in the fridge for at least a few hours or up to 2 days.

 

To Serve

Line a salad platter with lettuce, dish salad ingredients onto the bed of lettuce. Add a good grinding of black pepper and serve with a country style bread.

Bean Salad with Sun-dried Tomatoes and Tuna

A great salad to do ahead of time, in fact it improves in the fridge after a day or two. We made this for foodie guests (therefore the artichokes) but green beans or potatoes are equally delicious substitutes.
Bean Salad with Sun-dried Tomatoes and Tuna

You Will Need:

  • 170 g tin solid or flaked tuna in oil, reserve oil
  • Ina Paarman’s Lemon & Black Pepper Seasoning
  • 1 x 240 g Ina Paarman’s Sun-dried Tomatoes, drained, reserve marinade
  • ½ cup (125 ml) pitted black kalamata olives
  • 400 g tinned or 280 g jar artichoke hearts, drained and halved (optional) or 200 g green beans
  • 400 g tinned butterbeans, drained
  • 100 g punnet baby tomatoes, halved
  • zest of 1 lemon
  • reserved tuna oil
  • ¼ cup (60 ml) Ina Paarman’s Creamy Herb Dressing
  • 1 T (15 ml) freshly squeezed lemon juice
  • lettuce
  • freshly ground black pepper

Method:

Season tuna with Lemon & Black Pepper or Garlic Pepper Seasoning. Reserve oil.

To a big mixing bowl add drained tuna, Sun-dried Tomatoes, olives, artichoke hearts or steamed green beans, butterbeans, and tomatoes also seasoned with Lemon & Black Pepper Seasoning.

Add lemon zest. Mix the tuna oil with 3 T (45 ml) of the marinade reserved from Sun-dried Tomatoes, Creamy Herb Dressing, a little more olive oil and lemon juice and pour over salad.

Gently toss everything together. Store covered in the fridge for at least a few hours or up to 2 days.

 

To Serve

Line a salad platter with lettuce, dish salad ingredients onto the bed of lettuce. Add a good grinding of black pepper and serve with a country style bread.

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