Name: Tuna salad
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 185.00 g tuna chunks tinned in brine, drained; 500.00 g green beans blanched; 2.00 spring onions sliced; fresh basil hanful, torn; 10.00 ml fresh mint chopped; 125.00 ml bread crusts removed; olive oil for frying; 1.00 garlic cloves, crushed; 30.00 ml fresh parsley chopped; 15.00 ml lemon peeled and grated; french dressing; 15.00 ml vinegar red wine; sea salt and freshly ground black pepper

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Ingredients (13)

185.00 g	tuna — chunks tinned in brine, drained
500.00 g	green beans — blanched
2.00	spring onions — sliced
	fresh basil — hanful, torn
10.00 ml	fresh mint — chopped

LEMON GARLIC CROÛTONS

125.00 ml	bread — crusts removed
	olive oil — for frying
1.00	garlic — cloves, crushed
30.00 ml	fresh parsley — chopped
15.00 ml	lemon — peeled and grated
	french dressing
15.00 ml	vinegar — red wine
	sea salt and freshly ground black pepper

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Method:

CROÛTONS
Fry bread in a little olive oil until golden. Combine garlic, olive oil, chopped parsley and grated lemon peel in a small bowl and add bread. Toss in garlic and oil mixture until well coated. Drain croûtons on absorbent kitchen paper.
FRENCH DRESSING
Whisk together vinegar and salt to taste until salt dissolves. Slowly add olive oil, whisking all the time with a hand whisk until mixture thickens. Season to taste with extra salt and black pepper.
SALAD
In a large bowl combine tuna, beans, spring onion, herbs and croûtons. Drizzle with French dressing and serve.
Serves 4.