Tuna and four bean salad with jacket potato
This is a deliciously light and refreshing salad packed with 4 different types of healthy beans, tuna and crunchy salad vegetables. Serve it with a steaming hot jacket potato and some mesclun salad leaves to perfectly complete this meal.
This recipe is part of our budget meal plan for two.
Ingredients
Method
- 2 Large baking potatoes
- 1 x 400g Can of Pam’s four bean mix
- 1 x 185g Can of Pam’s Tuna Chunks in oil
- 1 Red pepper finely diced
- ½ Red onion finely sliced
- Salt & pepper
- Mesclun salad leaves
- 3 Tablespoons Balsamic Vinaigrette for salad dressing
- Heat oven to 200C
- Wash and dry the potatoes. Remove any eyes or sprouts. Pierce the skin in at least 3 places. Place potatoes in the microwave and cook for 10 minutes. Use a fork to check the centre is completely soft and cook for longer if necessary.
- Remove and coat the skin lightly in olive oil. Then transfer to the upper shelf of your conventional oven to bake for 10-15 minutes, until the skin is crispy and the centre of the potato light and fluffy.
- In the meantime you can begin assembling the tuna salad. Drain the mixed beans and rinse under cold water to remove any excess salt and sugar.
- Drain the tuna and place the tuna chunks and beans into a large bowl. Add the red pepper, red onion and 2 Tablespoons of balsamic dressing. Season with black pepper and toss thoroughly to combine. Refrigerate until required.
- When the potatoes are completely cooked, remove from the oven and make a cut lengthways to reveal the flesh. Add seasoning and fluff up with a fork.
- Pile the tuna salad on top of the potato and serve with a handful of mesclun salad leaves dressed with 1 Tablespoon of the balsamic dressing.
Suggestions:
Make your own dressing by mixing 1/2 Tablespoon of Extra Virgin Olive Oil with 1 Tablespoon of Red Wine Vinegar or Balsamic Vinegar
If you feel indulgent add a knob of butter to the potatoes before fluffing up