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Tuna, Tomato and Fresh Green Beans Salad

An easy-prep salad with a garlic oil-vinegar base that complements the tomatoes and beans.

1 can (100 g) Gold Seal No Drain Solid White tuna
6 medium tomatoes, cut into wedges
2 cups
green beans, trimmed and cut into 2” pieces
3 tbsp
fresh savoury, chopped
1 tbsp chopped fresh thyme
2 cloves of garlic, minced
2 tbsp
sherry vinegar
1/4 cup
extra virgin olive oil
1 1/2 cups
yellow and orange cherry tomatoes cut in half
  salt and pepper
  • Chef's Tips

    Beans are high in vitamin B and K.  Always use fresh if you can get them.  If you can’t find savoury use thyme.


    1. Put a large pot of salted water on to boil. 
    2. Place tomato wedges in a colander and sprinkle with 1 tsp of salt and set aside.
    3. When the water comes to a rolling boil add the beans and cook for 4 minutes until tender and still have a crunch.  Remove from hot water, run under cold water and leave to drain.
    4. In a small bowl, whisk together the chopped savoury, garlic, vinegar and slowly drizzle in the olive oil until combined.  Season with salt and pepper.
    5. Combine the tomato wedges, cherry tomatoes and the beans in a bowl then drizzle with the vinaigrette, toss.  Transfer to a shallow serving bowl or platter, sprinkle with tuna chunks and serve.
  • YIELD:

    Serves 4 - 6


    Prep: 15 mins
    Total: 15 mins

    Nutritional Values
    54 g
    Sat Fat 7.5 g
    Carbs 46.4 g
    Protein 33.8 g
    Fibre 16.6 g
    Cholesterol 44 mg
    Sodium 489 mg
    Sugar 22.3 g
    Calcium 10%


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