Meals and Courses

Lemony Tuna and Borlotti Bean Salad

cook 10 mins
  • grated rind and juice of 1 lemon
  • 3 tablespoons olive oil
  • 2 spring onions, finely sliced
  • 2 x 175 g (6 oz) cans tuna in oil or spring water, drained and flaked
  • 2 x 400 g (13 oz) cans borlotti beans, drained and rinsed
  • 1 small bunch of flat leaf parsley, roughly chopped
  • 75 g (3 oz) rocket or rocket and watercress
  • salt and pepper
  • Combine the lemon rind and juice and olive oil, and season with salt and pepper.
  • Gently mix together all of the remaining ingredients and spoon into 4 shallow bowls. Drizzle with the dressing and serve immediately.
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