Tuna, cannellini and spinach salad

Tuna, cannellini and spinach salad

  • serves 2
  • A little effort

With easily available ingredients, stress-free preparation and a quick cooking time makes this tuna, cannellini and spinach salad perfect every night of the week. Good quality tuna in olive oil has a much more robust flavour than that in brine.



  • tuna in olive oil 200g can, drained
  • cannellini beans 400g can, drained
  • red onions ½, finely sliced
  • cherry tomatoes handful, halved
  • flat-leaf parsley small bunch, leaves picked


  • lemon 1, zest and juice
  • extra-virgin olive oil
 3 tbsp
  • garlic 1 clove, crushed
  • Dijon mustard 1 tsp
  • baby spinach 100g


  • 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.

Nutritional Information