Tuna, cannellini bean and red onion salad

Name: Tuna, cannellini bean and red onion salad
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 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

Published: 30 Apr 08
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4
Ready in 20 min

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Ingredients

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

Method

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.

Recipe from May 2008 Issue

Nutrition

Nutrition: per serving

Calories: 435kcals
Fat: 17g (2.6g saturated)
Protein: 31.3g
Carbohydrates: 37.9g (4.9g sugar)
Salt: 1.3g

Tuna, cannellini bean and red onion salad

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