Mangetout, radish and white tuna salad
Ingredients
Summer mange tout, radish and tuna salad
- 40g of pea shoots
- 80g of breakfast radishes
- 100g of mangetout, or snow peas
- 400g of tinned cannellini beans , drained
- 220g of white tuna fillets in olive oil
Dressing
- 3 tbsp of olive oil
- 1 tbsp of cider vinegar
- 1/2 lemon , juiced
- 1 tsp honey
- 1/2 tsp Dijon mustard
Method
1
If you have the time, put the pea shoots in iced water for 30 minutes or so, simply to refresh them and make the leaves sprightly. If you don’t have the time just rinse the leaves under cold water
2
Prepare the other vegetables. Rinse the radishes and trim the leaves and tails. Finely slice each one. Slice the mangetout on the diagonal into delicate, thin strips
3
Make the dressing by pouring the oil, vinegar and lemon juice into a bowl. Add the honey and Dijon mustard and lightly whisk. Season to taste
4
Put the pea shoots, radishes, mangetout and cannellini beans in the largest bowl you own. Working gently, add the flaked tuna and combine. Pour over the dressing and mix to coat the ingredients. Transfer to plates and serve with slices of warm fresh bread
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Mangetout, radish and white tuna salad
