Deane & McLoughlin


Healthy Lunch

Monday, August 17, 2009

I found this yummy recipe for a healthy lunch idea in MindFood magazine and it sounds delicious! I'm thinking it may be a good option for tomorrow...

Serves 4

400g can cannellini beans,drained and rinsed
300g good-quality tuna in olive oil, drained and flaked into large chunks
1 small red onion, finely sliced (I can't stand raw onion so this one is optional)
12 cherry tomatoes, halved
large handful fresh flat-leaf parsley leaves, roughly chopped
3 tbsp olive oil
1 small lemon, juice
1 tsp dijon mustard
1 garlic clove, crushed
salt and pepper, to season
4 thick slices sourdough bread (or rye bread)
3 tbsp sun-dried tomato paste
1 small lemon (extra), cut into wedges, to serve

1 To make salad, in a bowl combine beans, tuna, (onion), tomato and parsley. In another bowl whisk 2 tbsp of the oil, lemon juice, mustard and garlic. Season with salt and pepper. Pour mustard mixture over bean mixture and toss to combine.

2 Heat a griddle pan until hot. Brush bread on both sides with remaining oil and griddle for 1 minute each side until golden with charred lines. If this sounds too difficult (like it does for me), just pop it in the toaster. Spread 1 side of toast with tomato paste. Top with salad and serve with lemon wedges (extra).

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