Serves 4-6
Ingredients
- cannellini or borlotti beans, 2 x 400g/14oz cans
- tuna fish, 2 x 200g/7oz cans, drained
- extra virgin olive oil, 60ml/4 tbsp
- lemon juice, 30ml/2 tbsp
- chopped fresh parsley, 15ml/1 tbsp
- ripe tomatoes, 4, cut into chunks
- spring onions, 3 (optional)
- salt and ground black pepper
- fresh parsley, chopped, to garnish
How to:
- Pour the canned beans into the sieve or colander and rinse well under plenty of cold running water. Drain well. Place in large serving dish.
- Put the tuna in a medium bowl and break into fairly large flakes with a fork. Arrange over the beans in the dish.
- Make the dressing by combining the oil with the lemon juice in a small bowl. Season with salt and pepper, and stir in the parsley. Mix well.
- Pour the dressing over the beans and tuna in the bowl and toss very gently with a fork. Add the chunks of tomato.
- Thinly slice the spring onions, if using. Scatter them over the salad and toss well to combine everything.
- Garnish with parsley, if using, and serve or chill until ready to use. To transport, pack into a sealable plastic container.