Warm Tuna and Bean Salad

Ingredients

455g (1lb) tuna steaks, fresh or defrosted, skinned and cubed
1 x 15ml spoon (1 tablespoon) olive oil
1 clove garlic, crushed
1 red onion, thinly sliced
1 x 420g can red kidney beans, drained
2 tomatoes, chopped
half cucumber, chopped

Dressing
2 x 15ml spoon (2 tablespoons) olive oil
2 x 15ml spoon (2 tablespoons) fresh chopped parsley
1 x 15ml spoon (1 tablespoon) fresh chopped basil
2 x 5ml spoon (2 teaspoons) vinegar
salt and black pepper
or
5 x 15ml spoon (5 tablespoons) French dressing

salad leaves, to garnish

Method

Heat the oil in a shallow pan.  Add the garlic, onion and tuna.  Reduce the heat, cover and cook for 5-7 minutes.

Spoon the tuna and liquor into a large dish.  Add the beans, tomatoes and cucumber.

Place the dressing ingredients into a screw-topped jar and shake well.  Pour over the fish salad and serve on a bed of salad leaves.