Tuscan Bean & Tuna Salad

Name: Tuscan Bean & Tuna Salad
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Ingredients: 1 tin, drained (400g) Cannellini Beans; 2 tins, in oil (160g) Tinned Tuna; 1/2, sliced thin (60g) Red Onion; a large handful (15g) Parsley; 1, juiced (25g) Lemon; 1 1/2 tbsp (25g) Olive Oil; a handful, halved (150g) Cherry Tomatoes

Recipes · Lunch · Recipe, Typed Supps

Two tins and an onion. The best thing you can make from a cupboard in under ten minutes.

Allergens and patterns

Contains fish. Fits: Pescatarian, Kosher, Gluten-free.

Ingredients

1 tin, drained (400g) Cannellini Beans — Rinsed well. The tinning liquid is starchy and makes the whole salad taste tinned.
2 tins, in oil (160g) Tinned Tuna — In olive oil, and the oil goes into the salad rather than down the sink — it is half the dressing.
1/2, sliced thin (60g) Red Onion — Soaked in the lemon juice for five minutes first, which takes the edge off and lightly pickles it.
a large handful (15g) Parsley — The only green, so be generous with it.
1, juiced (25g) Lemon — Beans and tinned fish are both flat on their own. This is the ingredient that makes the dish work.
1 1/2 tbsp (25g) Olive Oil — On top of whatever came out of the tuna tin.
a handful, halved (150g) Cherry Tomatoes — Optional in Tuscany, but they make it a better lunch.

Nutrition per serving

Calories: 498 kcal
Protein: 37.3g
Carbohydrate: 49.8g
of which sugars: 4g
Fat: 15.5g
of which saturated: 3g
Fibre: 17.8g
Sodium: 353.4mg

Method

Slice the onion thin and leave it in the lemon juice for five minutes.
Tip the drained beans and the tuna with its oil into a bowl.
Add the onion with its lemon, the olive oil, parsley and tomatoes.
Fold gently — over-mixing breaks the beans up into paste.