Chilli tuna and borlotti bean salad

Cooking Fish Chilli tuna and borlotti bean salad

Generous pieces of fried haloumi makes this low-fat tuna salad taste sensational.

Lables: Low carb Low fat Low kilojoule Low sugar Lower gi Egg free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Blot haloumi dry with paper towel. Heat 1 tablespoon of oil in a frypan over high heat. When very hot, fry the haloumi for 1 minute each side or until browned lightly.
  2. Combine the beans, tomatoes, spinach and basil in a bowl. Break the fried haloumi into pieces and add to the bowl. Add the vinegar and remaining oil, then toss to combine. Lightly break up the drained tuna and scatter over the salad.

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125g haloumi*, sliced
2 tbsp olive oil
400g canned borlotti beans, rinsed, drained
100g grape or cherry tomatoes, halved
2 1/2 cups firmly packed baby spinach leaves
1/2 cup basil leaves, torn if large
1 tbsp red wine vinegar
2 x 185g cans tuna with chilli, well-drained

Adv

Autors
Preparation time
10
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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