Meals and Courses

Tuscan Tuna and Bean Salad

cook 10 mins
  • 5 tablespoons mayonnaise
  • 200 g (7 oz) can tuna in oil, drained
  • 200 g (7 oz) canned cannellini beans, rinsed and drained
  • 1 lemon
  • 50 g (2 oz) rocket leaves
  • 1/2 small red onion, finely chopped
  • 1 tablespoon olive oil
  • salt and pepper
  • Carefully mix the mayonnaise with the tuna and beans, taking care not to break the tuna up.
  • Finely grate about half the rind of the lemon. Toss the rocket leaves and onion with the lemon rind. Whisk together the oil and a good squeeze of juice from the lemon, then season.
  • Toss the rocket salad with the dressing, arrange in serving bowls and place the tuna and beans on top.
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