I’m still on a salad kick. I can’t help it, there just so easy. No sweating in a hot kitchen, no pans to scrub, no stove tops to wipe off. It’s just a little bit of whisking and small amount of chopping and then dumped into a bowl, toss, toss and serve. Who doesn’t want to make salad for dinner when it sounds as easy as that? Effortless cooking, if ever there was such a thing.
But besides salads being just about the simplest thing there is to make, they can also be pretty darn good for you too- so long as you don’t douse them in dressing, that is. And most importantly, being a salad need not imply ice burg, cucumber and tomatoes.
Cannelloni beans and tuna are no strangers to one another in the world of culinary companions but mostly I find these salads to be heavy and a little bland or oily. I’ve tried to lighten this one up a bit so that it’s not just a mouthful of tuna and beans. Plus I’ve added a bit of cheese, because I think all salads can do with a bit of cheese in their leaves. You can of course use the dressing of your choice but tarragon goes remarkably well with tuna and of course the fennel, should you decide to use it. I added the peas for a touch of sweetness but you could just as easily slice up some mangetout or sugar snaps and have the added bonus of crunch. The favourite feature of this salad though, is that it tastes great the next day- which is more than can be said for your average mixed green salad.
So, enjoy the lack of sweating at the stove top tonight, revel in the fact that you will only have a couple of things to wash up and feel openly smug about the fact that not only did you eat a healthy dinner- but that lunch for tomorrow is already made. Ahh, the joys of salad.
Light tuna salad with lemon & tarragon dressing
Serves 2 generously
Diet facts: Gluten free, Vegetarian without the tuna
for the salad:
100g/heaping 1/2 cup frozen peas
2 spring onions, trimmed and finely sliced (red onion is fine, use 1/4 small)
1/2 fennel bulb, outer layer removed and very finely sliced (or use 2 celery stalks)
1 can tuna (best quality you can find) drained
50g/ 2 oz feta cheese
100g/ 4 oz cherry or grape tomatoes, halved or quartered
1 can cannelloni beans, drained and rinsed
1 Tbsp chopped tarragon
bibb lettuce to serve
for the dressing:
1 spring onion, finely diced
1 tsp dijon mustard
1 lemon, juiced
1/4 cup extra virgin olive oil
1 tsp honey
1 Tbsp finely chopped tarragon
salt and pepper to taste
1/ Pour some boiling water over the peas and let sit for a minute before draining. Toss together with the remaining salad ingredients, except for the lettuce leaves
2/ To make the dressing, whisk together the spring onion, dijon and lemon juice until combined. Keep whisking as you gradually add the olive oil so that the liquid emulsifies. Stir through the tarragon and honey and taste for seasoning.