Warm Tuna and Bean Salad
Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.
1 pound tuna steaks, skinned and cubed
1 tablespoon olive oil
1 clove garlic, crushed
1 red onion, thinly sliced
1 (14-ounce) can red kidney beans, drained and rinsed
2 tomatoes, chopped
Half cucumber, chopped
2 tablespoons olive oil
2 tablespoons fresh chopped parsley
1 tablespoons fresh chopped basil
2 teaspoons vinegar
Salt and ground black pepper
Salad leaves, for garnish
- Preheat the oil in a shallow pan. Add the garlic, onion and tuna. Reduce the heat, cover and cook for 5 to 7 minutes.
- Spoon the tuna and liquor into a large dish. Add the beans, tomatoes and cucumber.
- Place the dressing ingredients into a screw-topped jar and shake well. Pour over the fish salad and serve on a bed of salad leaves.
Makes 4 servings.
*Or use 5 tablespoons prepared French dressing.
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.