Tuna, Cannellini Bean 
and Red Onion Salad

By Angela Boggiano

Tuna, Cannellini Bean 
and Red Onion Salad
Tuna, Cannellini Bean 
and Red Onion Salad 
on Tomato Bread recipe, brought to you by MiNDFOOD.

It is important to use quality canned tuna such as albacore, also known as white tuna, in this recipe. Serve this Italian favourite for a quick, light lunch.

Serves 4

400g can cannellini beans,

drained and rinsed

300g 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 flat-leaf parsley leaves,

roughly chopped

3 tbsp olive oil

1 small lemon, juice

1 tsp dijon mustard

1 garlic clove, crushed

salt and pepper, to season

4 thick slices sourdough bread (or rye bread)

3 tbsp sun-dried tomato paste

1 small lemon (extra),

cut into wedges, to serve

1 To make salad, in a bowl combine beans, tuna, onion, tomato and parsley. In another bowl whisk 2 tbsp of the oil, lemon juice, mustard and garlic. Season with salt and pepper. Pour mustard mixture over bean mixture and toss to combine.

2 Heat a griddle pan until hot. Brush bread on both sides with remaining oil and griddle for 1 minute each side until golden with charred lines. Spread 1 side of toast with tomato paste. Top with salad and serve with lemon wedges (extra).


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