World Cuisine

Tuna with Cannellini Bean and Roasted Red Pepper

cook 20 mins
  • 3 red peppers, halved, cored and deseeded
  • 200 g (7 oz) can tuna in oil
  • 1/2 teaspoon mustard
  • 1/2 teaspoon honey
  • 1/2 teaspoon balsamic vinegar
  • 400 g (13 oz) can cannellini beans, rinsed and drained
  • 1 red onion, finely sliced
  • 65 g (2 1/2 oz) cherry tomatoes, halved
  • parsley leaves, to garnish
  • Cook the red peppers, cut side down, under a preheated hot grill, until the skins turn black. Place them in a large bowl, cover with clingfilm and leave until cool enough to handle, then peel away the blackened skin. Slice the peppers.
  • Drain the oil from the tuna into a bowl and whisk in the mustard, honey and balsamic vinegar to taste.
  • Using a fork, break up the tuna and divide between 4 plates. Add the strips of red pepper, drained cannellini beans, red onion and cherry tomatoes.
  • Pour over the dressing and toss very briefly. Serve scattered with parsley leaves.
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