Tuna & White Bean Salad with Capers & Lemon

Ingredients

• 2 x 160g tins tuna in spring water, drained
• 1 x 400g tin white beans, drained and rinsed
• 2 tbsp capers, roughly chopped
• 0.5 red onion, very thinly sliced
• 2 celery sticks, thinly sliced
• 100 g cherry tomatoes, halved
• 60 g rocket
• 1 lemon, zested and juiced
• 3 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• salt and black pepper
• fresh flat-leaf parsley, roughly chopped
• Crusty ciabatta, to serve

Method

1. Whisk the lemon zest, lemon juice, Dijon mustard and extra virgin olive oil together in a small bowl until emulsified and glossy. Season generously with salt and black pepper.
2. Tip the white beans, red onion, celery and cherry tomatoes into a large bowl and toss with half the dressing. Leave for 5 minutes to soften the onion and let the beans drink in the lemon.
3. Add the chopped capers and toss again to distribute their salty punch.
4. Flake the tuna into large, generous chunks straight into the bowl and fold through gently — you want craggy pieces, not a paste.
5. Spread the rocket across two plates or a single platter as a peppery green base.
6. Spoon the tuna and bean mixture over the rocket, drizzle with the remaining dressing, and scatter with parsley. Serve immediately, while the leaves are still bright and the dressing pooled around the edges.