Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
- 2 cloves garlic, halved
- 210grams tuna in springwater
- 1 red onion
- 500grams potatoes
- 420grams tin cannellini beans
- 1/2 cup extra virgin olive oil
- 1teaspoons honey
- 1tablespoons white wine vinegar
- 1 lemon
- 1 pinch pepper, for seasoning
- 3teaspoons dijon mustard
- 4 slice ciabatta bread
- 200grams baby leaf salad mix
- 2teaspoons rosemary
- 1 pinch pink salt ground (to taste)
- 1 lemon, 1/2 cup juiced
Nutrition per serving
2600kJ / 622Cal
2600 Kilojoules or 622 Calories
30% of daily energy intake*
Protein
26.8grams
Fat
31.0grams
Carbs
59.8grams
Sugars
8.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Place potatoes into a large saucepan and cover with cold water. Bring to the boil over a high heat and simmer for 15 minutes or until tender. Drain and rinse under cold water. Slice potatoes.
Step 2 of 5
Chargrill over a medium-high heat. Brush bread on both sides with 2 tbs oil, rub garlic, cut-side down over each side of bread. Chargrill on each side for 3 minutes or until golden.
Step 3 of 5
Combine remaining oil, lemon rind, lemon juice, vinegar, mustard, rosemary, honey, salt and pepper in a jug.
Step 4 of 5
Combine salad leaves on a serving platter with potato, beans, onion, and tuna. Drizzle with dressing over the top.
Step 5 of 5
Serve with a slice of bread.
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