RECIPE - Simple Tuna Fagioli
If your body is craving something healthy and you are all out of inspiration might I humbly suggest this assembly of powerhouse ingredients. Tuna Fagioli is an Italian Classic but I’ve given it a StealthHealth makeover with the addition of olives and a zingy dressing of olive oil, apple cider vinegar and lemon juice. Buon Appetito!
KITCHEN TIME: 10 mins prep, 0 mins cooking
1 x 400g can mixed beans, drained and rinsed
1 can tuna in olive oil, drained
½ small red onion, thinly sliced,
A handful of pitted olives (green or black), halved
A handful of flat leaf parsley, chopped
Zest of ½ a lemon, finely grated
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
Juice of ½ a lemon
1 tsp Dijon mustard
1 tsp honey
1 tsp dried mixed herbs
PREP TIP: The dressing is my standard ‘Midlife’ dressing which I always have made up in the fridge, so make more than you need and keep it on standby to make this recipe even quicker next time!
METHOD: Place all the ingredients in a large bowl. Dress liberally and let sit in the fridge for ½ an hour so the flavours develop.
SERVING TIP: I usually have this for lunch with a couple of oatcakes.
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