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).
