Tuna, green bean and olive chopped salad
A chopped salad is a wonderful thing – each forkful gives you a taste of everything on the plate and it can be scooped up or spread on toast. This version keeps things simple and allows the punchy, lemony dressing to bring the beans, Fragata Manzanilla Olives Filled with Jalapeno, cucumber, tomatoes and tuna together.
Ingredients
Metric
Imperial
- 250g of green beans, trimmed
- 150g of Fragata Manzanilla Olives Filled with Jalapeno
- 1 cucumber
- 200g of cherry tomatoes
- 1 red onion
- 30g of parsley
- 360g of tuna tinned in olive oil
- sourdough, toasted, to serve
Dressing
- 45ml of olive oil
- 2 lemons, juiced
- 1 tbsp of Dijon mustard
- 1 garlic clove, crushed
- 1 tbsp of honey
Method
Bring a pan of salted water to the boil and cook the green beans for 2 minutes until tender. Drain and rinse under cold water
- 250g of green beans, trimmed
Finely chop the olives, cucumber, tomatoes, onion, parsley and green beans so everything is the same size
- 150g of Fragata Manzanilla Olives Filled with Jalapeno
- 1 cucumber
- 200g of cherry tomatoes
- 1 red onion
- 30g of parsley
In a bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey and garlic until emulsified. Season with salt and pepper
- 45ml of olive oil
- 2 lemons, juiced
- 1 tbsp of Dijon mustard
- 1 garlic clove, crushed
- 1 tbsp of honey
Add all chopped ingredients to a large bowl and flake in the tuna
- 360g of tuna tinned in olive oil
Pour over the dressing and toss thoroughly so everything is evenly coated. Let the salad sit for 10 minutes so the flavours can meld
Serve with toasted sourdough
- sourdough, toasted, to serve
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Georgia is a London-based chef and recipe writer. Running her own catering business for five years, Georgia’s menus are focused on using what’s currently best in season tailored to every budget and occasion.
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