Pork and apple rissoles
25 mins
3 tbsp olive oil
1 tbsp white wine vinegar
¼ tsp dried basil
1 clove garlic, minced
Pinch of salt
Freshly cracked pepper to taste
1 425g can tuna in spring water, drained
1 400g can no-added-salt cannellini beans, drained & rinsed
1 250g punnet cherry tomatoes, halved
12 Kalamata olives, pitted and chopped finely
1 yellow capsicum, deseeded & diced
1 small red onion, peeled & diced
½ bunch flat leaf parsley, leaves picked
You can swap:
Step 1
In a small bowl, whisk together the oil, vinegar, dried basil, garlic and salt and pepper.
Step 2
In another large bowl, fold together all remaining ingredients.
Step 3
Pour dressing over salad and mix gently.
Food safety tip: If you are packing for lunch, tuna salad needs to be kept cold so pack an ice brick.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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