I am in no mood for cooking at the moment and I’m pretty sure I am not alone in this feeling on our fair isle. For those of you outside of the UK, we are experiencing something ever so strange at the moment, I believe its called Summer! The first one we have had since 2006. It’s been sunny and pretty HOT for more days than I can count on two hands – IN A ROW!
I’m not complaining, it’s lush – of course I have completely run out of suitable summery clothes to wear, because as previously mentioned – THIS IS OUR FIRST SUMMER SINCE 2006! But I’m getting pretty used to it now and the memories of sodden, damp, cold summers are almost faded.
But yes, can’t be arsed to cook – so it’s all about the salads.
I feel a little bit guilty making a big song and dance about this one.
I mean it is incredibly delicious – I don’t feel guilty about that. It’s just that it’s so simple, that it isn’t really a recipe – more throwing stuff into a bowl and then chowing down. I don’t even have any measurements for you.
It’s also redonkulously good for you – the cannellini beans have one of the lowest GI scores of all beans, as well as being packed full of antioxidants and awesomeness. Spinach is bursting with vitamins and gives you muscles like Popeye and the tuna is a great source of protein. I’ve been using Albacore Tuna from Waitrose recently which has revolutionised my world. White and flakey and really delicious.
You don’t even need to copy what I put into mine, just use whatever is hanging about in your fridge – I won’t be offended – I promise!
Freestyle it, its what Summer 2013 wants.
Tuna & Bean Salad
red onion – finely sliced
red wine vinegar
cannellini beans – drained
albacore tuna – drained
green olives
marinated artichokes
cherry tomatoes – halved
baby leaf spinach
extra virgin olive oil
seasoning
Mix the onions with red wine vinegar in a small bowl and set aside for about 10 minutes. This helps to mellow the flavour slightly, so you don’t get that overpowering raw onion vibe.
Add the drained beans, tuna, olives, artichokes, tomatoes and spinach in a bowl.
Drain the onions, reserving the vinegar. Add the onions to the bowl.
Lightly whisk the vinegar with some olive oil and seasoning, pour this over the salad and toss.
And that’s it.
Oh obviously it should be served with something super cold and refreshing!
Roswensian 