Tuna and white bean salad
Good canned tuna, creamy cannellini beans, cherry tomatoes and parsley in a sharp lemon and caper dressing. No cooking, all pantry.
- Prep
- 10 min
- Cook
- No cooking
- Serves
- 2
- Per serve
- 540 kcal
Ingredients
Method
Put the red onion in a large bowl with the lemon juice and a pinch of salt. Leave it while you get everything else ready; the lemon softens its bite.
Add the lemon zest, olive oil, mustard and capers to the onion and whisk with a fork to make the dressing.
Tip in the beans, tomatoes, celery and parsley and toss well so the beans soak up some of the dressing.
Flake in the tuna in large chunks and fold through gently so it doesn't turn to mush. Taste and season with pepper and a little more salt if it needs it.
Spread the arugula on plates or in shallow bowls and spoon the salad over the top.
Tips
- Tuna packed in olive oil is worth the extra dollar here; it's far juicier than tuna packed in water.
- This keeps well in the fridge for a day. Add the arugula just before serving so it doesn't wilt.
- Butter beans or chickpeas work just as well as cannellini.
