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A H E A LT H Y S T A R T BEAN SALAD WITH TONNATO SAUCE We’ve given tuna some Italian flair. Tonnato sauce: 2 egg yolks 3 Tbsp (45ml) lemon juice 1 punnet (20g) parsley, leaves picked 1 can (120g) shredded tuna in water, drained 1 clove garlic 2 anchovy fillets (optional) 5 capers (optional) 1/ cup (80ml) canola oil ³ 1/ cup (80ml) olive oil ³
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GIVE TINNED TUNA A TWIST. It seems every diet includes a basic but boring tuna salad. For a healthy lifestyle, not just a weight-loss quick-fix, you need to keep food interesting. Get creative and make a tonnato sauce, cucumber-wrapped tuna roll-ups or a crustless tuna quiche with rocket salad.
2 packets (200g each) fine green beans, blanched 1 can (400g) white kidney beans or butter beans Salt and milled pepper 1 packet (3s) baby gem lettuce ½ head butter lettuce ½ red onion, fresh or pickled (see page 11) 1 packet (200g) calamata olives SERVES 4 Blend egg yolks, lemon juice, parsley, tuna, garlic, anchovies and capers. Combine oils and add in a slow, steady stream while blending until a thick sauce forms. Toss green beans and canned beans with 2 dollops sauce and season. Arrange lettuce on platter, top with saucy beans and scatter with onion and olives. Drizzle salad with remaining sauce just before serving. pnpfreshliving.com pnpfreshliving.com
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