Tuna and butter bean smash
Creamy, tangy and packed with protein and fibre, this tuna and butter bean smash takes just minutes to make. Serve it piled onto fresh sourdough, spooned into a baked potato or tucked into an avocado for a seriously satisfying meal or snack.
SERVES: 4 PREP TIME: 15 mins TOTAL TIME: 15 mins
INGREDIENTS
2 large tins good-quality tuna, drained (I like Good Fish)
1 tin butter beans, drained and rinsed
¾ cup mayonnaise, preferably made with extra virgin olive oil
1 tablespoon extra virgin olive oil, plus a little extra for mashing the beans
1 tsp Dijon mustard
Zest and juice of 1 lemon, divided
1–2 garlic cloves, finely grated or minced
1 tsp capers, roughly chopped
2 tbsp cornichons, finely chopped
2–3 cured anchovy fillets, finely chopped, or to taste
1 generous handful flat-leaf parsley, finely chopped
A dash of white wine vinegar
Sea salt and cracked black pepper, to taste
METHOD
Place the drained butter beans in a large bowl. Add a drizzle of olive oil and a squeeze of lemon juice, then roughly mash with a fork. Leave some of the beans intact for texture.
Add the drained tuna, mayonnaise, Dijon mustard, lemon zest, garlic, capers, cornichons, anchovies, parsley, extra virgin olive oil and white wine vinegar.
Mix everything together until it reaches your preferred consistency. Keep it chunky or mash it further for a smoother spread.
Taste and adjust with additional lemon juice, salt and cracked black pepper.
TO SERVE
Serve your tuna and butter bean smash:
On fresh sourdough or crispbread
Inside a baked potato or sweet potato
Piled into an avocado half
Spooned over cucumber halves
Wrapped in lettuce cups
