Tuna and cannellini bean salad

Description

At a glance

Nutrition rating

Allergy/intolerance

Serves

4-6

Easy and full-flavoured, this salad gets better the day after as the flavours develop. The beans makes it low GI and high in fibre while the tuna adds protein and those all-important omega-3s.

Ingredients

2 x 400g/13oz cans cannellini beans, drained and rinsed
400g/13oz can tuna, drained, flaked
1 small red onion, finely chopped
2-3 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
2-3 tablespoons chopped parsley
¼ cup (30g/1oz) pitted black olives, cut into slivers (optional)
100g baby rocket leaves (arugula)

Methods/steps

Combine well-drained beans, tuna, onion, oil, vinegar, parsley and olives, if using, in a large bowl. Toss to coat.
Pack tuna salad and rocket leaves into separate airtight containers and chill until ready to go. The salad can be left covered in the refrigerated until ready to serve - in fact the flavours mix together nicely if left overnight. To serve, place one quarter of the rocket onto a serving plate and place the tuna-cannellini mix on it. Serve with crusty sourdough bread.

Additional Tips

Variation:
*Serve with cubes of avocado on top. Add just before serving with the rocket.
*Serve with baby bocconcini, cut into halves, stirred through.

Preparation time: 10 minutes Cooking time: nil