Tuna, Bean and Egg Salad

Preparation time: 5 minutes

Cooking time: 8-10 minutes

Serves: 2

Ingredients

2 medium eggs

150g/5oz fine green beans trimmed

50g/2oz Sweet Romaine lettuce, trimmed

1 red pepper, deseeded and sliced

30ml/2 tbsp capers in brine, rinsed and drained

1 (160g) can tuna in spring water, drained

30ml/2 tbsp light mayonnaise

Zest and juice of 1/2 lemon

Salt and freshly ground black pepper

Place the eggs in a small pan, cover with water, then slowly bring to the boil. Simmer for 7 minutes, then drain. Run the eggs under cold running water, then tap the shells all over. Peel away the egg shells then cut the eggs into quarters. Cool.
Blanch the beans in boiling water for 3 minutes or until just tender. Drain, rinse in cold water until cold, then drain. Tear the lettuce into pieces then place in a plastic container. Top with the pepper, capers, beans and eggs.
Mash the tuna with the mayonnaise, lemon zest and juice, and salt and pepper to taste. Heap the tuna on top of the salad. Chill until required. Lightly toss together before eating.

220 Calories

22.1g Protein

8.9g Carbohydrate

10.9g Fat (of which 2.3g are saturated)

3.2g Fibre