Tuna & bean salad







Cook Time

00-00 Min


  • 200g/7oz canned tuna in oil
  • 4 spring onions, sliced
  • 2 celery sticks, chopped
  • 400g/14oz canned cannellini beans, drained and rinsed
  • 1 tablespoon drained capers
  • 2 tablespoons chopped fresh flat-leaf parsley

For the vinaigrette

  • 2 tablespoons balsamic vinegar
  • 3 tablespoons orange juice
  • juice of 2 limes
  • several dashes of Tabasco sauce
  • 2 garlic cloves, crushed
  • 1 tablespoon caster sugar
  • To make the vinaigrette, put all the ingredients in a screwtop glass jar, seal tightly and shake well.
  • To make the salad, put the tuna in a bowl and flake with a fork. Toss in the spring onions and celery, then stir in the beans and capers.
  • Pour the vinaigrette over, add the parsley and toss to distribute the dressing evenly. Cover and chill until ready to serve.
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