Tuna, cannellini bean and red onion salad
- May 2008
- Serves 4
- Ready in 20 min
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.
- Dairy-free recipes
- 17g (2.6g saturated)
- 37.9g (4.9g sugar)
- 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
- 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.
It’s important to use good tuna in this dish.
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