Ingredients (per serving)

• 160g skipjack tuna (in its own juice)
• 380g butter beans, drained
• 1 romaine heart
• 1 zucchini
• 100g feta cheese
• 1 lemon
• 1 red onion
• 1 garlic clove
• 75g yoghurt
• 2g mild chili flakes
• 17ml mayonnaise
• Salt, pepper, 3 tbsp oil

Method

1. Preheat oven to 220C (200C fan). Trim zucchini ends, halve lengthwise, and slice into 0.5cm half-moons. Peel red onion and cut into 0.5cm strips.
2. Spread zucchini and onion on a parchment-lined tray. Season with oil, salt, and pepper. Bake 13-15 minutes until tender.
3. Drain butter beans and tuna. Peel garlic. Halve the lemon. Halve the romaine, remove the core, slice lengthwise into broad strips.
4. Mince half the garlic and mix with lemon juice, oil, salt, and pepper for the dressing. Toss lettuce, tuna, and beans with the dressing in a large bowl.
5. For the dip: mince remaining garlic and combine with yoghurt, mayo, salt, pepper, and crumbled feta.
6. Plate the salad, top with the warm roasted veg and remaining feta. Garnish with chili flakes. Serve with the dip and lemon wedges.

Source: HelloFresh DE - Thunfischsalat mit Butterbohnen

Aspects to tweak next time

Keep track of your notes and experiments in order to keep improving your recipe.

-

-

-

If you want to share this recipe with others, publish it to the web!

1. Click Share on the page and go to the Publish menu.
2. Click Publish to web.