Ripe tomato and butter beans with tuna

Fairlady
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (15)

4.00 tomatoes — sliced
1.00 onion — sliced
15.00 ml sugar
salt and freshly ground black pepper
250.00 g butter beans — cooked
200.00 g tuna — tinned
60.00 ml fresh parsley — chopped
2.00 garlic — cloves, crushed
15.00 ml lemon — peel
4.00 thick slices white bread — thick, crusty,
DRESSING
60.00 ml fresh chillies — 573
30.00 ml lemon juice
15.00 ml vinegar — wine
salt
fresh basil
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Method:

Arrange tomatoes and onion on a platter.
Sprinkle with sugar, salt and pepper. Lightly spread butter beans and tuna on top.
Sprinkle with parsley, garlic and lemon peel.
DRESSING: Whisk together olive oil, lemon juice and wine vinegar and spoon over salad.
Serve with slices of crusty white bread, toasted and brushed with olive oil and then sprinkled with salt and fresh basil leaves.
TOTAL KILOJOULE COUNT: 7 070 kJ (1 690 Cal). A portion: 1 770 kJ (425 Cal).



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