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Le Chaudron recipe
Salade de haricots blancs, thon et oignon rouge
White bean, tuna and red onion salad
⏱ 15 minServes 4Easy240 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)cooked white beans
160 g (6 oz)water-packed tuna
1red onion
150 g (5 oz)cherry tomatoes
3 tbspolive oil
1 tbspwine vinegar
a few flat-leaf parsley leaves
- 400 g (14 oz) cooked white beans
- 160 g (6 oz) water-packed tuna
- 1 red onion
- 150 g (5 oz) cherry tomatoes
- 3 tbsp olive oil
- 1 tbsp wine vinegar
- a few flat-leaf parsley leaves
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. 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 and drain the white beans well in a colander and put them in a large serving bowl.
- Slice the red onion very thinly and halve the cherry tomatoes.
- Drain the tuna in water, flake it coarsely with a fork and add it to the beans with the onion and tomatoes.
- Make the vinaigrette by whisking the olive oil with the wine vinegar, a pinch of salt and pepper.
- Pour the vinaigrette over, toss gently so the beans don't break, and adjust the seasoning.
- Sprinkle with chopped flat-leaf parsley and chill 10 min before serving.
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