Salad
Tuna and black-eyed bean salad with pomegranate dressing
A quick protein lunch with Topsi tuna and black-eyed beans, Kalleh pomegranate sauce and Golha wild pickles.
- Prep12 min
- Cook5 min
- Serves2
- DifficultyEasy
Total time: 17 min
02
Step by step
Method
Drain excess tuna oil so the pomegranate dressing stays bright. Pickles provide acid and salt, so season only at the end. It packs well for lunch and keeps one day chilled.
- 01
Heat the tuna as directed on the package, cool, then drain.
- 02
Whisk pomegranate sauce, lemon juice and pepper.
- 03
Combine greens, onion and pickles.
- 04
Fold in tuna and beans without mashing.
- 05
Add dressing immediately before serving.
- 06
Toss gently and adjust salt last.
From the VivoFoods kitchen
Chef tips
- Drain tuna well so the pomegranate dressing stays concentrated.
- Salt last because pickles already bring plenty.
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