in Recipes

tuna salad

updated

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Ingredients for 1 servings:

  • 1 can kidney beans, approx. 400 g each
  • 1 can of tuna in its own juice or in oil, approx. 180 g each
  • 2 tbsp basil pesto
  • 1 tbsp mustard, medium hot
  • some lemon juice
  • salt and pepper
  • possibly feta cheese

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

easy and fast

Combine the kidney beans, tuna, basil pesto, and medium-hot mustard in a bowl and mix. Then add a little lemon juice, salt, and pepper and stir again. If you like, you can also add some diced feta.

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Written by John Myers

Professional Chef with 29 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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