Bean salad with tuna tonnato sauce

Bring some Italian flair into your kitchen with this crunchy bean salad served with a tangy tuna mayo dressing.

30 minutes

Serves 4 


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Tonnato sauce: 

  • egg yolks 
  • 3 Tbsp (45ml) lemon juice 
  • 1 punnet (20g) parsley, leaves picked 
  • 1 can (120g) shredded tuna in water, drained 
  • 1 clove garlic 
  • 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 



  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. 


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