Ingredients:

  • 1 (15-ounce) can cannellini beans, drained and rinsed (425g)
  • 1 (5-ounce) can tuna in olive oil, drained (142g)
  • 1/4 cup red onion, finely chopped (30g)
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons extra virgin olive oil (30ml)
  • 2 tablespoons lemon juice, freshly squeezed (30ml)
  • 1 clove garlic, minced (approx. 1 teaspoon)
  • 1/4 teaspoon red pepper flakes (adjust to taste – optional)
  • Salt and freshly ground black pepper, to taste
  • Optional: Olives (Kalamata or similar), chopped sun-dried tomatoes, capers

Instructions:

  1. Drain and rinse the cannellini beans thoroughly. This helps reduce sodium and improves the texture.
  2. In a medium mixing bowl, gently flake the drained tuna with a fork. Add the drained and rinsed cannellini beans, chopped red onion, parsley, and optional additions (olives, sun-dried tomatoes, capers) to the bowl.
  3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and red pepper flakes (if using).
  4. Pour the dressing over the tuna and bean mixture. Season with salt and freshly ground black pepper to taste. Gently toss to combine, being careful not to mash the beans.
  5. For the best flavour, cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavours to meld. This step is optional, and the salad can be enjoyed immediately.
  6. Serve chilled or at room temperature.