Tuna salad with blackened tomatoes

Tuna salad with blackened tomatoes

By
From
Top With Cinnamon
Serves
2-3
Photographer
Izy Hossack

Canned tuna is an ingredient that I feel that loads of people either resent or don’t want to admit they eat. It’s a bit blah, normally just stirred up with some mayo and eaten in a sandwich. I’m giving it some class here with blackened tomatoes (which sound mega fancy, but are actually very simple) and cannellini beans. Using albacore tuna is best, as it has a better flavour than other tunas, and the drizzle of lemon juice helps to cut through the fishy taste. The resulting salad is incredibly easy, healthy and a tad sophisticated. I love eating it in the summer with hunks of sourdough bread and thick balsamic vinegar.

Ingredients

Quantity Ingredient
200g spinach
10 cherry tomatoes, halved
olive oil, for drizzling
salt
freshly ground black pepper
200g canned albacore tuna, drained
400g canned cannellini beans, drained and rinsed
1/2 lemon, juiced

Method

  1. Steam the spinach by cooking it with a small amount of water in a large, lidded pan for about 5 minutes, until just wilted.
  2. Place the tomatoes cut-side down in a dry cast iron frying pan. Cook them over a medium heat for 10 minutes – don’t be tempted to touch them while they cook! Use a spatula to scrape them from the pan. Drizzle a large salad plate with olive oil and arrange the spinach on top. Season with salt and pepper. Flake the tuna over the spinach, sprinkle with the beans and tomatoes and squeeze the lemon juice over the top.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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