Tuna & White Bean Salad with Capers & Lemon

• 224 gdrained tuna in spring water (about two 160 g tins; check drained weight)
• 240 gdrained cannellini beans (from one 400 g tin), rinsed
• 2 tbspcapers, roughly chopped
• ½red onion, very thinly sliced
• 2celery sticks, thinly sliced
• 100 gcherry tomatoes, halved
• 60 grocket
• 30 mllemon juice
• 3 tbspextra virgin olive oil
• 1 tspDijon mustard
• Fine salt, to taste
• 15 gflat-leaf parsley, chopped
• Finely grated lemon zest (2 g)
• Black pepper, to taste

Method

1. 1Whisk the lemon zest, lemon juice, Dijon mustard and extra virgin olive oil together in a small bowl until emulsified and glossy. Taste before adding salt and black pepper; the capers provide salt too.
2. 2Tip 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. 3Add the chopped capers and toss again to distribute their salty punch.
4. 4Flake the tuna into large, generous chunks straight into the bowl and fold through gently; you want craggy pieces, not a paste.
5. 5Spread the rocket across two plates or a single platter as a peppery green base.
6. 6Spoon 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.

Per serving

kcal

340

protein

11.8g

fibre

9.8g

carbs

25.6g

fat

21.8g