With extra protein and omega-fatty acids, this tuna salad with baby marrow and beans is ideal for a nutritious and budget-friendly lunch!

SERVES 4–6 // COOKING TIME 15 min

INGREDIENTS
For the salad
2½ cups rocket
1 tin tuna, drained
1 tin cannellini beans, drained and rinsed
1 baby marrow, ribboned
½ cup peas, blanched
2 radishes, thinly sliced
For the dressing
2 tbsp apple cider vinegar
2 tsp lemon juice
2 tsp mustard
2 tsp honey
1 tsp soy sauce
¼ tsp chilli powder
⅓  cup olive oil

METHOD
1. For the salad, gently toss all the ingredients in a bowl.
2. For the dressing, whisk all the ingredients, except the olive oil, together. Slowly whisk in the olive oil, a little at a time.
3. Drizzle the salad with the dressing just before serving.

Recipe & styling: Kate Turner
Photography: Jotham van Tonder // HMimages.co.za

If it’s healthy ingredients and a no-fuss recipe you’re after, you’ll love this barley salad jar with spinach and sardines.

The post Tinned tuna salad with baby marrow and beans appeared first on MyKitchen.

Looking for a salad to take to work for lunch that won’t go soggy over the course of the day? Our sweet potato and tuna salad is just for you. If you’re worried about the eggs though, keep them in their shells until you’re ready to eat, then simply peel and slice them into your salad.

SERVES 2 // COOKING TIME 15 min

INGREDIENTS
100 g mixed salad greens
170 g tin tuna
50 g green beans
3 hard-boiled eggs, halved
2 sweet potatoes, sliced and grilled
Balsamic vinegar
Olive oil

INGREDIENTS
1. Place the greens in bowls. Top with tuna, beans, eggs and potatoes.
2. Dress with balsamic vinegar and olive oil.

The post Sweet potato and tuna salad  appeared first on MyKitchen.