Main Meals

Tuna-and-bean salad

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2 - 3
10 minutes
Wine/Spirit Pairing
Woolworths Simonsig Chenin Blanc 2016

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  • 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)

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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Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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