Tuna and cannellini bean salad with red onion and lemon

Name: Tuna and cannellini bean salad with red onion and lemon
Total time: 10 min
Cuisine: Italian
Ingredients: 290g tuna in spring water, drained, from 2 tins; 400g tin cannellini beans, drained and rinsed; 0.5 red onion, very thinly sliced; 200g cherry tomatoes, halved; 1 lemon, zest and squeezed; 1 tbsp olive oil; 2 tbsp fresh parsley, chopped; 100g rocket

A fast, filling Tuscan style salad of tuna, creamy beans, crisp red onion and lots of lemon.

Time10 min
LevelEasy
Costabout £1.80 a head

2 servings

Ingredients

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290 gtuna in spring waterdrained, from 2 tins
400 gtin cannellini beansdrained and rinsed
½red onionvery thinly sliced
200 gcherry tomatoeshalved
1lemonzest and squeezed
1 tbspolive oil
2 tbspfresh parsleychopped
100 grocket

Method

1
Put the sliced onion in a bowl with the lemon juice and leave for 5 minutes to soften and lose its sharpness.
5 min
2
Whisk in the olive oil, lemon zest and a good grind of black pepper.
3
Add the beans, tomatoes and parsley and toss gently.
4
Flake in the tuna and fold through once, keeping some chunks.
5
Pile the rocket onto plates and spoon the salad on top.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.