This is the most amazing version of tuna and bean salad I’ve ever tasted. It incorporates crunchy green beans, a red onion made a little milder by soaking in water, tuna and a bean of your choice. I’ve used a lush bean called Good Mother Stallard, which really makes this salad stand out. You can substitute borlotti beans, pinto or white beans. If you’re using canned beans, rinse them first. Whichever bean you choose, you’ll have an amazing light and satisfying meal.
02Meanwhile, place sliced onion, if using, in a bowl and cover with cold water.
Soak 5 minutes. Drain, rinse and drain again on paper towels.
03Drain tuna and place in a salad bowl. Break up with a fork. Add cooked dried beans, green beans, onion and herbs. Toss together.
04In a small bowl or measuring cup, whisk together vinegar, salt, garlic, mustard and bean broth. Whisk in olive oil. Toss with tuna and bean mixture, and serve.