Bean salad with tuna tonnato sauce

Ingredients:

Tonnato sauce: 

• 2 egg yolks 
• 3 Tbsp (45ml) lemon juice 
• 1 punnet (20g) parsley, leaves picked 
• 1 can (120g) shredded tuna in water, drained 
• 1 clove garlic 
• 2 anchovy fillets (optional) 
• 5 capers (optional) 
• ⅓ cup (80ml) canola oil 
• ⅓ cup (80ml) olive oil 

• 2 packets (200g each) fine green beans, blanched 
• 1 can (400g) white kidney beans or butter beans 
• Salt and milled pepper 
• 1 packet (3s) baby gem lettuce 
• ½ head butter lettuce 
• ½ red onion, fresh or pickled (see recipe here) 
• 1 packet (200g) calamata olives 

Method

1. Blend together tonnato ingredients except for oils. 
2. Combine oils and add in a slow, steady stream while blending until a thick sauce forms. 
3. Toss green beans and canned beans with 2 dollops sauce and season. 
4. Arrange lettuce on platter, top with saucy beans and scatter with onion and olives. 
5. Drizzle salad with remaining sauce just before serving. 

Browse more healthy recipes here.