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Lemon, tuna and white bean salad from The Instant Cook by Donna Hay

  • spinach
  • capers
  • cucumbers
  • lemons
  • parsley
  • tuna steaks
  • white beans

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Notes about this recipe

  • Breadcrumbs on March 10, 2010

    p. 36 - March 2010: First use of this recipe. Good results were attained but only with modifications to recipe. Acid/oil ratio in recipe is off. If a cook used the 1/4cup of lemon juice required in the recipe they'd need 3/4 cup olive to off-set this acidity (not 2 tbsp as set out in recipe ingredients). This would produce far too much dressing for this salad. I used 2 tbsp lemon juice and 6 tbsp oil. I also added some lemon zest and, roughly chopped black olives. I'd use more capers next time around and, would also substitute baby shrimp for the tuna to have another option. This would also be good with some minced Thai bird chilies for an extra kick. Topped w a light dusting of parmesan grated w a rasp.

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