Tuna, haloumi & bean salad

title="Tuna, haloumi & bean salad"
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(11) Rate it

• 0:15 Prep


• 0:05 Cook


• 
  4 Servings


• Capable cooks

Pan-fried haloumi is the perfect match for juicy olives and omega-3 rich tuna.

Featured in
Nutrition information, Main recipes

Ingredients

• 420g can butter beans, rinsed, drained


• 185g can tuna chunks in spring water, drained, coarsely broken


• 120g pkt Garden Salad mix


• 80g (1/2 cup) pitted kalamata olives


• 2 tomatoes, cut into wedges


• 1 Lebanese cucumber, trimmed, thinly sliced


• 1/2 red capsicum, seeded, coarsely chopped


• 1/2 small red onion, thinly sliced


• 60ml (1/4 cup) bought French dressing (see note)


• Olive oil spray


• 120g haloumi, cut into small pieces

Method

• 
  
  
  Step 1
  
  
  
  
  Combine the beans, tuna, salad mix, olives, tomato, cucumber, capsicum and onion in a large bowl. Add the dressing and toss to coat.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Spray a large non-stick frying pan lightly with oil. Heat over medium heat. Cook the haloumi, turning, for 1-2 minutes or until golden.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Divide the salad among serving plates and top with the haloumi.
  
  
  

Nutrition

• 1365 kj

  Energy




• 15g

  Fat Total




• 4.5g

  Saturated Fat




• 3g

  Fibre




• 24g

  Protein







• 18g

  Carbs (total)

All nutrition values are per serve

Notes

Use a gluten-free dressing to make this gluten free.

Storage tip: Store uncooked haloumi, covered with water, in an airtight container for up to 2 weeks.

With a twist: Italian tuna salad: Replace the haloumi with cherry bocconcini. Omit step 1. Replace the French dressing with balsamic dressing.

Lamb and haloumi salad: Omit the tuna. Cook 2 lamb eye of loin (backstraps) in a frying pan over medium-high heat for 3 minutes each side. Thinly slice. Serve with the salad.

• Author: Kim Meredith


• Image credit: Steve Brown


• Publication: Australian Good Taste

Source: taste.com.au