Ingredients

Method

• 1 x 170 g can light meat tuna chunks, drained
• 1 x 400 g can butter beans, drained and rinsed
• 1 red onion, thinly sliced
• 50 g Kalamata olives, smashed
• 1 - 2 free-range eggs, boiled (optional)
For the dressing:
• 1 T red wine vinegar
• 2 T lemon juice
• ½ cup olive oil
• 1 garlic clove, crushed
• Sea salt and freshly ground black pepper, to taste
• Rocket (optional)

Method

Ingredients

Marinate the tuna, beans, onion and olives in the dressing. Add the rocket and egg to serve.

Cook's note: Robust flavours make a gutsy, addictive salad.

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