The Diana Dors diet continues. I love tuna, and I love beans, so therefore this was a hit with me. The dressing was surprisingly lemony and it’s a nice sturdy portion for one. Very satisfactory indeed thanks Diana!
Finely grated rind of 1/4 lemon
3 tablespoons Slimmer’s Oil-free French Dressing
1 teaspoon snipped chives
75g cooked flageolet beans
25g cooked red kidney beans
50g canned tuna in brine, drained
2 tomatoes, sliced
Beat together the lemon rind, dressing, chives and salt and pepper to taste. Mix the beans in a bowl and pour over the dressing mixture. Cover and chill lightly.
Flake the tuna and add to the beans, tossing slightly to mix.
Place the tomatoes on a serving plate and top with the tuna and bean mixture. Serve while still lightly chilled.
11g fibre per serving
220 calories per serving
As I often eat alone, I’m a big fan of recipes for one. In this case though, if you are using tinned beans as I was, you’ll have a lot left over if you make just one portion. I made double so I’ll have the rest for lunch tomorrow. I popped the beans I had left into a plastic bag and find a suitable space in the freezer for them.
I will either use them for soup sometime if I remember they exist, OR, keep moving them around the freezer compartments until Heather descends upon me at some point and makes me throw them away…