A tuna, egg and parsley salad is full of beans

GILL MELLER’S TUNA, EGG AND BEAN SALAD

This tuna, egg and parsley salad from Gill Meller is a nourishing and simple salad that’s so easy to bring together.

Any leftovers are great for lunch the next day. In fact, this salad gets even better with time according to Gill, so we gave it a try and can vouch for that!

Serves 4

INGREDIENTS

1 jar of butterbeans or white beans (about 700g)

1 tin of tuna fish

3 – 4 Stonegate Estate eggs (at room temp)

2 tablespoons of capers

½ teaspoon of chilli flakes

1 small red onion

2 tablespoons of cider vinegar

1 teaspoon of sugar

2 tablespoons of olive oil

A handful of parsley leaves picked

METHOD

  1. Bring a medium pan of water to the boil. Carefully lower in the eggs and cook for 6.5 minutes. Take the pan off the heat and run the eggs under cold water to cool. Peel the eggs and set them aside.
  1. Empty the beans out into a sieve and let them drain. While that’s happening, peel, half and thinly slice the red onion. Place the slices in a bowl with the capers, chilli flakes, cider vinegar, sugar, olive oil, and some salt and pepper. Tumble the onions together with all these other ingredients.
  1. Now add the beans and tinned tuna to the onions and tumble everything together again. Scatter the salad out over a large serving platter. Half the eggs and arrange these over the top of the beans and tuna.
  1. Dress the parsley leaves in the bowl you just tipped the salad out of, and scatter them out over the top of the plate.
  1. Season everything with a touch more salt and pepper and finish with a good trickle of your best olive oil.
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