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Le Chaudron recipe
Salade thon haricots blancs
Tuna and white bean salad
⏱ 15 minServes 2Easy330 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
200 g (7 oz)cooked white beans
1 canwater-packed tuna, 160 g / 5½ oz
1red onion
150 g (5 oz)cherry tomatoes
1 tbspolive oil
1 tbspcider vinegar
1 tbspchopped parsley
1 tsporegano
1 pinchsalt and pepper
- 200 g (7 oz) cooked white beans
- 1 can water-packed tuna, 160 g / 5½ oz
- 1 red onion
- 150 g (5 oz) cherry tomatoes
- 1 tbsp olive oil
- 1 tbsp cider vinegar
- 1 tbsp chopped parsley
- 1 tsp oregano
- 1 pinch salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the white beans in a colander and drain well.
- Drain the tuna well, pressing out the liquid, and flake roughly with a fork.
- Slice the red onion very thinly. To mellow it, soak in cold water for 5 minutes.
- Halve the cherry tomatoes (quarter them if large).
- In a medium bowl, combine the beans, tuna, drained onion and tomatoes.
- Make the dressing: whisk the vinegar, salt, pepper, parsley and oregano, then whisk in the oil.
- Pour over the salad and toss gently so the beans don't break.
- Let stand for 10 minutes at room temperature before serving.
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