Tuna, Cannellini Bean 
and Red Onion Salad

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).