tuna bean salad

Earlier this week I cooked up a penne supper filled with gorgeously charred roasted mediterranean vegetables and much to my delight Miss G. absolutely adored the dish, quickly making her way through the plate full of roasted capsicum, zucchini, eggplant and cherry tomatoes.

Knowing it was such a big hit this morning I decided to pull out our gigantic oven tray once again and whip up another mountain of lovely roasted mediterranean vegetables. And with the help of a can of cannelini beans and tuna nestled in the pantry I decided to forgo the usual pasta route and opted for a tuna bean salad instead.

To bring the salad together I combined the roasted mediterranean vegetables, tuna and beans along with with a few handfuls of rocket and a good drizzle of extra virgin olive oil and squeeze of zesty lemon juice.

Today Miss G. just as eagerly enjoyed her lunch of tuna bean salad thanks to her new love affair with roasted vegetables.

To create this full of goodness tuna bean salad simply…

Begin by arranging the gorgeous vegetables on an oven tray lined with baking paper. Today I used lovely cherry tomatoes, eggplant, zucchini and capsicum. Then drizzle with a good slug of olive oil and pop into a very hot 200°C (390°F) oven and roast for 30-40 minutes or until the vegetables are golden, cooked and slightly charred.

Remove the gorgeously golden roasted vegetables from the oven and allow to cool a little.

In a large mixing bowl place the cannelini beans, rocket and roasted vegetables and toss to combine.

Add tuna and gently toss to combine. Drizzle a little extra virgin olive oil into the salad along with a good spritz of lemon juice and toss to ensure the salad is dressed in the zesty dressing. Serve immediately. We enjoyed our salad for lunch alongside a crusty bread roll.

tuna bean salad

INGREDIENTS

1 eggplant, thinly sliced

1 punnet (250 grams) cherry tomatoes, halved

1 zucchini, thinly sliced (using a vegetable peeler)

1 capsicum, thinly sliced

3 tablespoons olive oil

1 can (400 grams) cannelini beans, drained and rinsed

2 big handfuls of rocket

250 grams tuna, drained

2 tablespoons extra virgin olive oil

juice of 1 lemon

METHOD

Preheat oven to 200°C (390°F). Arrange eggplant, cherry tomatoes, zucchini and capsicum on an oven tray lined with baking paper, drizzle with olive oil and roast for 30-40 minutes or until the vegetables are cooked, golden and slightly charred. Remove from oven and allow to cool slightly. In a large bowl place the cannelini beans, rocket and roasted vegetables and toss to combine. Add the tuna, extra virgin olive oil and lemon juice and gently toss to combine. Serve immediately. Enjoy:-)

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