Name: Tuna and butter bean salad
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: g tuna tinned and drained; 410.00 g butter beans tinned and drained; 200.00 g olives black, drained; 2.00 spring onion chopped; 2.00 tomatoes chopped; 1.00 garlic cloves, crushed; 45.00 ml lemon juice; 1.00 tomatoes peeled and finely chopped; salt and freshly ground black pepper to taste; 1.00 lettuce chicory; 4.00 eggs hard-boiled, quartered

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Ingredients (11)

SALAD

g	tuna — tinned and drained
410.00 g	butter beans — tinned and drained
200.00 g	olives — black, drained
2.00	spring onion — chopped
2.00	tomatoes — chopped

SALAD DRESSING

1.00	garlic — cloves, crushed
45.00 ml	lemon juice
1.00	tomatoes — peeled and finely chopped
	salt and freshly ground black pepper — to taste

FINISH

1.00	lettuce — chicory
4.00	eggs — hard-boiled, quartered

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Method:

Mix all the salad ingredients. Mix the salad dressing ingredients. Pour over the salad, cover and leave in the fridge overnight to allow the flavours to blend. Arrange the chicory leaves and quartered eggs along the edge of a salad platter and spoon the marinated salad into the centre.
Serves 4-6.