- Total time 30 minutes
- Portion size 4 servings
Ingredients
Kalamata Dressing (recipe, see right):
Method
In large saucepan of boiling salted water, cook potatoes until tender, about 15 minutes. Add beans 5 minutes before the end of cooking time. Drain vegetables, rinse under cold water and drain again. Place in large bowl; add tomatoes and shallot. Drizzle with dressing and toss gently to coat. Top with tuna and sprinkle with parsley.
Kalamata Dressing
In small bowl, combine 1/4 cup olive oil, 3 tbsp pitted and chopped kalamata olives, 2 tbsp red wine vinegar, 1 tsp each Dijon mustard and liquid honey, and 1 chopped clove garlic. Season with salt and pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days.) Makes about 1/2 cup.
Nutritional facts PER SERVING: about
- Iron 3.1 mg
- Fibre 5 g
- Sodium 275 mg
- Sugars 6 g
- Protein 17 g
- Calories 365
- Total fat 18 g
- Cholesterol 10 mg
- Saturated fat 3 g
- Total carbohydrate 34 g
