Tuna and White Bean Salad with Lemon and Red Onion

• 2× 160 g tins tuna in olive oil, weighed before draining
• 2 tbspoil reserved from the tuna tins
• 2 x 400gtins cannellini beans, drained and rinsed
• 1small red onion, very thinly sliced
• 300 gcherry tomatoes, halved
• 2celery sticks, thinly sliced
• 2 tbspcapers, rinsed
• 25gparsley, roughly chopped
• 30 mllemon juice
• 3 tbspextra virgin olive oil
• fine salt
• black pepper
• 4thick slices sourdough, about 50 g each
• 1garlic clove, halved
• Finely grated lemon zest (2 g)

Method

1. 1Put the sliced red onion in a small bowl with 25 ml of the lemon juice and a pinch of salt and leave for 10 minutes. The acid softens the raw bite and turns the onion pink.
2. 2Drain the tuna, keeping 2 tablespoons of its oil. Put the beans, tomatoes, celery, capers and parsley in a wide bowl. Flake the tuna over in large pieces; do not mash it.
3. 3Add the onion with its lemon juice, the lemon zest, the reserved tuna oil and the extra virgin olive oil. Season with plenty of pepper and a little salt, remembering the capers and tuna are salty, and fold together gently so the beans stay whole.
4. 4Toast the sourdough until crisp, then rub one side of each slice with the cut garlic clove while it is hot.
5. 5Taste the salad and add the reserved 5 ml lemon juice if needed. Serve with the garlic toast.

Per serving

kcal

507

protein

28.5g

fibre

11g

carbs

49.1g

fat

21.7g