Tuna and Bean Salad

  • 100g green beans, halved 
  • Sea salt 
  • 2 eggs 
  • 400g tin mixed beans, drained and rinsed 
  • 100g baby tomatoes, halved 
  • 4 green shallots, thinly sliced 
  • 160g tin tuna, drained 
  • 3 tsp extra virgin olive oil  
  • 1 tsp red wine vinegar  
  • 1 tsp Dijon  
  • freshly milled pepper 
  • Assorted soft herbs 

Cook the green beans in a pan of well-salted boiling water for 4 minutes then drain and place into a bowl of iced water. Meanwhile, cook eggs in a pot of boiling water for 8 minutes. Drain in a sieve under cold running water until cold. Peel and cut the eggs into quarters. Next whisk the oil, vinegar and mustard until emulsified then season to taste. Add the green beans, mixed beans, cherry tomatoes and spring onions to the dressing and mix. Flake the tuna on top and arrange eggs and herbs. 

Serves 2 


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