Tuna Salad with French Beans

  • One of my friends from Leeds came round yesterday with freshly picked produce from her allotment.
  • Green & Purple French beans were amongst them.
  • I topped and tailed these and steamed them.
  • Sadly the beautiful purple ones loose their colour and are just a slightly darker green than the others.
  • I served some of them with buttered dried breadcrumbs – à la Polonaise and
  • Used the rest, cold, in this tinned tuna salad with other ingredients I had in my store cupboard and freezer. 
  • The proportions are not so important.

Ingredients

  • 1 tin of tuna chunks- in brine or oil
  • Crisp lettuce leaves 
  • Steamed French beans
  • Cooked peas
  • Cooked sweetcorn – frozen or tinned
  • 2 hard boiled eggs
  • Juice of 1 lemon
  • 2 tablespoons of mayonnaise
  • Salt & Pepper to taste

Method

  • Chop the French beans into small pieces.
  • Mix these with the peas and sweetcorn
  • Drain the tuna from the brine or oil and break up the chunks.
  • Mix the tuna with the cooked vegetables.
  • Add the lemon juice and mayonnaise and mix well.
  • Season to taste.
  • Shred the lettuce leaves.
  • Arrange lettuce leaves over a large plate plate or a shallow bowl.
  • Place the tuna mixture on top of the lettuce leaves.
  • Chop the hard boiled eggs into small pieces and sprinkle these over the top of the tuna mixture.