Pescatarian Archives

Chilli recipes

Prawn-and-pineapple coconut curry

25 minutes

Cauliflower recipes

Nana’s three-cheese-and-onion pie

40 minutes

Egg recipes

Millet risotto with celery leaf pesto

30 minutes

Chickpea recipes

Hurried hummus

Tuna bean salad

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

2 T red wine vinegar
4 T olive oil
1 red onion, thinly sliced
1 x 400 g cannellini beans, drained and rinsed
1T Italian parsley, roughly chopped
1 x 170 g John West Light Meat Shredded Tuna in Salt Water, drained
4 radishes, thinly sliced
Sea salt and pepper, to season
Crusty bread, to serve

Method

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In a bowl, mix the red wine vinegar and olive oil together. Fold in the sliced red onion and allow to quick pickle for 10 minutes.

Toss through the beans, chopped parsley and tuna, and season.

Serve with sliced radishes and crusty bread.

Discover more ways with tuna here

Tuna is the ultimate pantry star, but how can you be sure you are using a sustainable version? John West Shredded Tuna (in Salt Water or Sunflower Oil) is certified by the Marine Stewardship Council (MSC), an independent, non-profit organisation. The tuna is caught in the Maldives, sourced from an MSC-certified sustainable fishery and is fully traceable from vessel to can. Inspired by global trends, it comes in a convenient, new inverted can with an easy-open lid. Try John West Shredded Tuna in sandwiches, salads or bakes. Exclusive to woolworths.co.za

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Prawn-and-pineapple coconut curry

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Nana’s three-cheese-and-onion pie

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Millet risotto with celery leaf pesto

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Baked barley pilau with roast beetroot and feta

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Cauliflower-and-goat’s cheese frittata

Tuna bean salad

Tuna bean salad

Ingredients

Method