Tuna and beans are a classic combination and a practical and nutritious one as well. If you keep canned tuna and canned beans on hand, you can put this recipe together from pantry staples—just add fresh greens and cherry tomatoes. It's perfect for a lunch, picnic or dinner on a hot evening.
Patsy Jamieson, Diane Temple
2 tablespoons lemon juice
1 garlic clove, crushed
1/4 cup extra-virgin olive oil
freshly ground black pepper to taste
400g can cannellini beans, drained and rinsed
185g can tuna in springwater, drained and flaked
1 small red onion, finely diced
2 tablespoons chopped fresh basil (or parsley)
1 1/2 teaspoons freshly grated lemon zest
100 g baby or wild rocket leaves
1 punnet (250 g) cherry tomatoes, quartered
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Directions Preparation:25min › Ready in:25min
To make the dressing: combine lemon juice and garlic in a small bowl. Gradually whisk in oil. Season with pepper.
To make the salad: combine beans, tuna, onion, basil and lemon zest in a bowl. Add 1/4 cup of lemon garlic dressing (save remaining dressing for the rocket). Toss to coat well. (This salad will keep, covered, in the refrigerator for up to 1 day.)
Just before serving, place the rocket in a large bowl. Add the reserved lemon garlic dressing and toss to coat well. Divide the rocket mixture among 4 plates. Top with tuna bean salad and garnish with cherry tomatoes.