Photo by Tako Tsiklauri on Pexels
Italian Tuna, White Bean & Roasted Vegetable Salad with Basil Oil
Tuna and cannellini bean salad tossed with red onion, cherry tomatoes and vinaigrette, finished with blended basil oil and pine nuts.
- 200 g tinned tuna in spring water, drained
- 240 g tinned cannellini beans, drained and rinsed
- 200 g cherry tomatoes, halved
- 60 g red onion, finely sliced
- 25 g fresh basil leaves
- 4 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic clove, minced
- ½ tsp Dijon mustard
- ½ tsp sea salt
- ¼ tsp black pepper
- 25 g toasted pine nuts
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Make basil oil: blend fresh basil with 2 tbsp extra virgin olive oil, minced garlic, and a pinch of salt until smooth. Set aside.
- Step 2
In a large bowl, combine drained tuna, cannellini beans, halved cherry tomatoes, and sliced red onion.
- Step 3
Whisk together remaining 2 tbsp olive oil, red wine vinegar, Dijon mustard, salt, and pepper to create a vinaigrette.
- Step 4
Pour vinaigrette over the tuna and bean mixture and gently toss to combine.
- Step 5
Divide salad between two plates or bowls.
- Step 6
Drizzle each portion with basil oil and scatter toasted pine nuts on top. Serve at room temperature or chilled.
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