Why recepie famous for?
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.
Ingredients
tuna in olive oil 200g can, drainedcannellini beans 400g can, drained
red onions ½, finely sliced
cherry tomatoes handful, halved
flat-leaf parsley small bunch, leaves picked
dressing
lemon 1, zest and juice
extra-virgin olive oil 3 tbsp
garlic 1 clove, crushed
Dijon mustard 1 tsp
baby spinach 100g
Instructions
STEP 1Flake 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.
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