Tuna, Cannellini Bean & Herb Salad
Kayla LaManna
2
10 minutes
Salads
Fresh, filling and full of Mediterranean flavours, this tuna and bean salad is the ultimate throw-together lunch.
Ingredients
- 1 tin cannellini beans, drained and rinsed
- 1 large tin tuna, drained
- 1 red capsicum, finely diced
- ½ red onion, finely diced
- 200 g cherry tomatoes, quartered
- ½ cup olives, chopped
- 2 tablespoons capers, chopped
- 1 handful fresh mint, chopped
- 1 handful fresh parsley, chopped
- 1 handful fresh basil, chopped
Dressing
- ⅓ cup freshly grated Parmesan
- 2 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon dried chilli flakes
- Salt & pepper
Directions
Add the Parmesan, olive oil, lemon juice, balsamic vinegar, Dijon mustard and chilli flakes to a large bowl. Season with salt and pepper and whisk together.
Add the cannellini beans, tuna, capsicum, red onion, cherry tomatoes, olives, capers, mint, parsley and basil.
Gently toss until everything is evenly coated in the dressing.
Taste, adjust the seasoning if you like, and top with extra grated Parmesan.
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