Tuna and white bean salad with red onion and parsley

Name: Tuna and white bean salad with red onion and parsley
Total time: 15 min
Cuisine: Italian
Ingredients: 2 tins tuna in olive oil, drained; 2 tins cannellini beans, drained and rinsed; 1 red onion, very thinly sliced; 200g cherry tomatoes, halved; 4 tbsp fresh flat leaf parsley, chopped; 3 tbsp olive oil; 2 lemons, squeezed; 30g rocket, to serve; 1 tsp ground black pepper

A quick Tuscan style lunch of tuna and creamy white beans with lemon, red onion and plenty of parsley.

Time15 min
LevelEasy
Costabout £1.50 a head

4 servings

Ingredients

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

2tins tuna in olive oildrained
2tins cannellini beansdrained and rinsed
1red onionvery thinly sliced
200 gcherry tomatoeshalved
4 tbspfresh flat leaf parsleychopped
3 tbspolive oil
2lemonssqueezed
30 grocketto serve
1 tspground black pepper

Method

1
Soak the sliced onion in cold water for 5 minutes, then drain. This softens its bite.
5 min
2
Tip the beans into a large bowl with the tomatoes and parsley.
3
Whisk the olive oil, lemon juice and pepper together and pour over the beans.
4
Add the onion and flake in the tuna. Toss gently so the fish stays in chunks.
5
Serve on a bed of rocket.

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.