Tuscan tuna and cannellini bean salad with red onion

Name: Tuscan tuna and cannellini bean salad with red onion
Total time: 10 min
Cuisine: Italian
Ingredients: 400g cannellini beans, tinned, drained; 290g tuna in spring water, two tins, drained; 0.5 red onion, very thinly sliced; 200g cherry tomatoes, halved; 3 tbsp fresh parsley, chopped; 2 tbsp olive oil; 1 lemon, juice; 1 wholemeal pitta bread, toasted, to serve; 50g rocket

A classic Tuscan lunch of creamy cannellini beans, flaked tuna and sharp red onion, ready in ten minutes.

Time10 min
LevelEasy
Costabout £1.70 a head

2 servings

Ingredients

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

400 gcannellini beanstinned, drained
290 gtuna in spring watertwo tins, drained
½red onionvery thinly sliced
200 gcherry tomatoeshalved
3 tbspfresh parsleychopped
2 tbspolive oil
1lemonjuice
1wholemeal pitta breadtoasted, to serve
50 grocket

Method

1
Soak the sliced onion in cold water for 5 minutes, then drain. This takes away the harsh bite.
5 min
2
Rinse and drain the beans and put them in a bowl with the tomatoes, parsley and onion.
3
Add the tuna in large flakes, taking care not to break it up too much.
4
Whisk the oil and lemon juice and pour over. Season with pepper and toss gently.
5
Serve on the rocket with the toasted wholemeal pitta on the side.

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.