Tuna & White Bean Salad

20 min · Easy · Serves 1

410 kcal per serving · 29g protein

This is the Italian pantry trick every cook should know: a can of tuna, a can of white beans, and ten minutes stand between you and a proper lunch. No mayo, no cooking — just lemon, olive oil and plenty of parsley. Eat it with crusty bread or spoon it over toast.

Ingredients

• 120 g Cannellini beans, drained
• 80 g Canned tuna, drained
• Red onion × 1
• 10 g Fresh parsley
• Lemon × 1
• 1.5 tbsp Olive oil
• 1 pinch Salt
• 1 pinch Black pepper

Method

1. Slice the red onion

   Slice the red onion as thinly as you can and put it in your serving bowl with the juice of the half lemon and a pinch of salt.

2. Let it mellow

   

   Leave it while you do everything else — it's ready when it turns bright pink and tastes milder, not harsh.

3. Tip the beans

   

   Tip the beans into a sieve and rinse them under cold running water until the liquid running off is clear, not foamy.

4. Shake them dry

   Shake them dry.

5. Open and drain the tuna

   Open and drain the tuna.

6. Chop the Parsley

   

   Pull the parsley leaves off the thick stems and chop them roughly — big pieces are fine, parsley is a salad leaf here, not a garnish.

7. Add the beans and parsley

   

   Add the beans and parsley to the bowl with the onion, pour over the olive oil, season with salt and black pepper, and toss.

8. Then add the tuna

   Then add the tuna in big flakes and fold it in gently just once or twice so the flakes stay whole.

9. Let It Soak

   

   Let the salad sit for 5 minutes so the beans drink up the dressing, then taste — it usually wants one more pinch of salt. Serve with bread.