This is a quick and easy lunch to throw together. It's a lovely, healthy salad that is great with a few chunks of fresh bread on the side.
I vary the tomatoes, depending on what's in the fridge - quartered cherry or plum tomatoes work just as well as the larger varieties. If you don't have mixed beans, then cannellini beans are a good alternative, and I only include olives and/or avocado if I have some!
It's also lovely without the tuna, served as a mixed bean side salad alongside a juicy steak or kebabs.
For the salad:
½ large or 1 small red onion
125g tomatoes
150g tin of tuna (104g drained)
400g tin of mixed or cannellini beans
1 tablespoon of flat leaf parsley
Handful of green olives (optional)
1 small avocado (optional)
Fresh basil
For the dressing:
6 tablespoons of olive oil
2 tablespoons of cider vinegar
1 teaspoon of Dijon mustard
I garlic clove
Seasoning
- Peel and finely dice the onion.
- Dice the tomatoes.
- Peel and dice the avocado if using.
- Drain the tuna and the mixed beans.
- Finely chop the parsley.
- Combine all of the salad ingredients, except the basil, in a large bowl and season.
- Mix the dressing ingredients in a lidded jar and shake well until combined.
- Pour the dressing over the salad and top with basil leaves.
