This edamame white bean tuna salad is absolutely adorable! The extra artichokes, feta and lemon zest make it even better. It’s super refreshing, tangy and just yummy!
Ingredients
Instructions
Ingredients
Ingredients
Calories
per serving
480
Carbs
48
Protein
37
Fat
15
Instructions
Preparing In The Kitchen
Wash the beans and drain them. Steam the edamame in a steamer over boiling water for about 2-3 minutes. Cut the artichoke hearts into wedges and crumble the feta.
Roast the pine nuts without oil in a pan until golden brown and allow to cool.
In the meantime, drain the tuna and tear it apart with a fork.
Wash parsley and dill, shake dry and finely chop. Mix the lemon juice with the herbs and lemon zest. Then carefully stir in the olive oil.
Mix all prepared ingredients in a bowl and stir in the vinaigrette. Season to taste with salt and pepper.
Preparing In The Kitchen
Wash the beans and drain them. Steam the edamame in a steamer over boiling water for about 2-3 minutes. Cut the artichoke hearts into wedges and crumble the feta.
Roast the pine nuts without oil in a pan until golden brown and allow to cool.
In the meantime, drain the tuna and tear it apart with a fork.
Wash parsley and dill, shake dry and finely chop. Mix the lemon juice with the herbs and lemon zest. Then carefully stir in the olive oil.
Mix all prepared ingredients in a bowl and stir in the vinaigrette. Season to taste with salt and pepper.