Tuna, cannellini bean and red onion salad
This tuna bean salad is 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.
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Ingredients
- 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
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Method
- In a large bowl, mix together the beans, tuna, red onion, tomatoes and parsley.
- 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.
- 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.
- 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.
Nutrition
- 435kcals Calories
- 17g (2.6g saturated) Fat
- 31.3g Protein
- 37.9g (4.9g sugar) Carbs
- 1.3g Salt
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