Tuna, cannellini and spinach salad
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Ingredients
- in olive oil 200g can tuna, drained
- 400g can cannellini beans, drained
- ½ red onions, finely sliced
- handful cherry tomatoes, halved
- small bunch flat-leaf parsley, leaves picked
dressing
- 1 lemon, zest and juice
- 3 tbsp extra-virgin olive oil
- 1 clove garlic, crushed
- 1 tsp Dijon mustard
- 100g baby spinach
Method
- STEP 1
Flake the tuna into a bowl with the beans, red onion, tomatoes and parsley. Whisk the lemon zest and juice, oil, garlic and mustard, and dress the salad. Add the spinach and toss.