Firstly, I’d like to explain my absence over the last few months. I am in the final few weeks of my Master’s degree, working on my dissertation, so lots of things have been neglected and unfortunately blogging is one of them!
We had visitors to the caravan recently which meant cooking for 8 and I don’t know about you, but whenever we have guests the days seem to revolve around mealtimes. We have got breakfast off to a fine art at the caravan, with my better half cooking up the sausage, bacon and mushroom on the barbie, while I prepare the poached eggs, beans and toast in our tiny little kitchen (I promise a pic next time!).
We ate Al-fresco to make the most of the beautiful Welsh sunshine. I am always looking for useful dishes that can be rustled up at short notice and this refreshing summer salad certainly fits the bill. A generous squeeze of lemon juice adds zing to these store-cupboard ingredients, and it made a great accompaniment to the fab tortilla that my sister in law Jo brought along. She is a fantastic cook and has promised me her carbonara recipe, so look out for that over the next few weeks.
400g tin mixed beans (drained and rinsed)
150g long grain rice (dry weight – cooked and cooled)
1/2 red onion, chopped
4 tomatoes (de-seeded and chopped)
Tin of tuna (drained)
4 British Lion eggs (hard-boiled, peeled and quartered)
Extra virgin olive oil
Freshly ground salt and pepper
- Flake the tuna into a bowl, add the beans, onion, tomatoes and rice. Drizzle a little extra virgin olive oil over and mix everything together, seasoning with freshly ground salt and pepper.
- Cut the lemon in half and squeeze the juice over being careful of the pips!
- Arrange the quartered hard-boiled eggs on top and serve.