Tuna and white bean salad lunchbox

Name: Tuna and white bean salad lunchbox
Total time: 15 min
Cuisine: Italian
Ingredients: 280g tuna in spring water, tinned, drained; 400g cannellini beans, tinned, drained and rinsed; 1 red onion, very thinly sliced; 200g cherry tomatoes, halved; 2 tbsp fresh parsley, chopped; 2 tbsp olive oil; 1 lemon, juiced; 1 tsp Dijon mustard (gluten free); 30g rocket

Chunky tuna, creamy cannellini beans, red onion and parsley in a lemony dressing. Better after a few hours.

Time15 min
LevelEasy
Costabout £1.90 a head

2 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

280 gtuna in spring watertinned, drained
400 gcannellini beanstinned, drained and rinsed
1red onionvery thinly sliced
200 gcherry tomatoeshalved
2 tbspfresh parsleychopped
2 tbspolive oil
1lemonjuiced
1 tspDijon mustard (gluten free)
30 grocket

Method

1
Soak the sliced onion in cold water for 5 minutes to soften its bite, then drain well.
5 min
2
Whisk the oil, lemon juice and mustard in a large bowl with black pepper.
3
Add the beans, tomatoes, onion and parsley and toss to coat.
4
Flake in the tuna and fold through gently so the chunks stay whole.
5
Leave for 10 minutes so the beans soak up the dressing.
10 min
6
Pack on a bed of rocket, adding the leaves just before eating.

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.