On a sunny weekend, you can likely find me at the Art Gallery Cafe’s patio with a group of friends, munching on salad and enjoying a cheeky glass (or two!) of wine. Today’s recipe is inspired by a salad I’ve had there before and I’ve been meaning to recreate it at home for some time now. Cut from relaxing weekends on a patio, to chaotic weekdays and make way for a grab and go lunch! The mornings in our house can be haphazard at the best of times, and having a nutritious lunch on hand that’s quick and easy makes everyone’s life easier. The man of the house has a pretty physical job, so a filling lunch that’s packed with protein is ideal. This salad is refreshing from the liberal use of lemon and dill, while still very hearty from the beans, tuna and potatoes. It’s a great meal any time of year.
Serves 8 (hungry men) to 12 (lighter appetites)
You will need:
- 2 tins of tuna (I like to use wild albacore that’s line caught)
- 2 tins of white beans (I used 1 navy and 1 white kidney)
- ¼ cup of red onion (Add more if you like lots of onion)
- 3 stalks of celery, diced
- 1.5 tbsp grainy mustard
- 1.5 tbsp apple cider vinegar
- 2 tsp balsamic vinegar (optional, I just felt it was missing something without this)
- 2 lemons, zested and juiced
- ½ cup fresh parsley, roughly chopped
- 1/3 – ½ cup olives, pitted and roughly chopped (amount based on your preference)
- 1 roasted yellow pepper
- 1-2 cups of boiled fingerling potatoes (again, depending on how much potato you want)
- A few liberal glugs of good olive oil
- Butter leaf lettuce
- Fresh dill (my fridge froze mine, AGAIN! So, I sprinkled in some dried tarragon instead. Amount is up to your preference. The man shook the tarragon for about 15 seconds, if that’s any indication for how much we used.)
Rinse and drain the beans and place into a bowl. Rinse tuna and break apart and put into the bowl with the beans. Now, throw in everything else (onions, celery, roasted yellow pepper, olives, parsley, potatoes, lemon zest, mustard, lemon juice, dill/tarragon, vinegar and oil) and season with salt and pepper.
Mix it up really well and don’t be afraid to be a little rough with it. Spoon onto a bed of butter leaf lettuce and enjoy! This will keep for a couple of days, so consider your lunches ready!
If you have capers on hand, a few of those chopped and added in would also work. Or, fry some and use them to garnish the salad.
What’s your favourite go to salad that you can make ahead and enjoy for a few meals?