Tuna, cannellini bean and red onion salad on griddled tomato bread

  • Serves 4
  • Ready in 20 min
  • Easy
It's great with cannellini beans, which you will find in cans or jars at a deli. Sun-dried tomato paste has a lovely intense flavour – it’s a storecupboard favourite as it has so many uses.

Nutritional info per serving

  • Calories435kcals
  • Fat17g (2.6g saturated)
  • Protein31.3g
  • Carbohydrates37.9g (4.9g sugar)
  • Salt1.3g

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  • 400g can or jar cannellini beans, drained and rinsed
  • 300g jar good-quality tuna in
  • olive oil, drained and flaked into large chunks
  • 1 small red onion, finely sliced
  • 12 cherry tomatoes, halved
  • Large handful fresh flatleaf parsley leaves, roughly chopped
  • 3 tbsp olive oil
  • 2 small lemons
  • 1 tsp Dijon mustard
  • 1 garlic clove, crushed or grated
  • 4 thick slices sourdough or rye bread
  • 3 tbsp sun-dried tomato paste


  1. In a large bowl, mix together the beans, tuna, red onion, tomatoes and parsley.
  2. In another bowl, whisk together 2 tablespoons oil, the juice of 1 lemon and the mustard and garlic. Season, pour over the tuna and beans and toss together well.
  3. Heat a griddle pan until very hot. Brush the bread on both sides with the remaining oil and griddle for 1 minute each side, until golden with charred lines.
  4. Spread 1 side with the tomato paste. Pile on the beans and tuna and serve with the remaining lemon, cut into wedges, to squeeze over.
  • It's important to use good tuna in this dish.
  • The tuna and cannellini beans would be great with a crisp Spanish rosé.

From May 2008

Main Ingredients:

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