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White Bean and Tuna Salad

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Course: Antipasto
Ingredients Method Notes

Ingredients
  

  • 400 g can of cannellini beans drained, rinsed and pat dried
  • 185 g can tuna in spring water drained
  • juice from ½ lemon
  • 10 ml white wine vinegar
  • 60 ml extra virgin olive oil
  • ½ brown onion peeled and finely chopped
  • 6 fresh parsley sprigs washed and medium chopped
  • sea salt
  • cracked pepper

Method
 

  1. Assemble ingredients
  2. Make a dressing form the lemon juice, vinegar, oil and seasoning. Mix well
  3. Add the onion and parsley. Mix well
  4. In a suitably sized bowl place the beans and top with chunks of tuna
  5. Gently mix the beans and tuna
  6. Cover with dressing
  7. Serve immediately or store sealed in the fridge for up to 4 days

Notes

If you are not serving the tuna that day, delete the parsley and add it just before you serve