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Bean Salad with Feta and Tuna

5 from 9 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 220 kcal

Ingredients
 

  • 1 glass White bean kernels
  • Salt, pepper, sugar
  • 1 Leek
  • 1 tsp Broth
  • 1 tsp Dried oregano
  • 0,125 L Vinegar
  • 4 tbsp Olive oil
  • 250 g Tomatoes
  • 1 bunch Petesley
  • 1 Onion
  • 2 Cloves of garlic
  • 200 g Feta
  • 2 cans Tuna

Instructions
 

  • Pour the liquid off the beans, rinse vigorously and allow to drain.
  • Clean and wash the leek and cut into rings.
  • Bring 3,200 ml of water, stock and oregano to the boil.
  • Cover the porre rings and cook for 2 - 3 minutes.
  • Mix vigorously with vinegar, 1 teaspoon sugar, salt, pepper and oil.
  • Finely chop the onion and garlic and add to the marinade.
  • Mix the marinade and leek with the stock and the beans and leave to stand for at least 2 hours.
  • Wash and dice tomatoes.
  • Wash and chop the parsley.
  • Drain the tuna and pluck it into pieces.
  • Coarsely crumble the feta.
  • Mix everything with the beans and season to taste.
  • Let it steep for another 30 minutes.

Nutrition

Serving: 100gCalories: 220kcalCarbohydrates: 1.5gProtein: 5gFat: 21.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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