Tuna, White Bean and Rocket Salad with Lemon Dressing

Shopping list

• 2 piece tinned tuna in spring water — drained (about 300 g drained weight)

  Sub
• 1 piece tinned cannellini beans — drained and rinsed (400 g tin)

  Sub
• 80 g rocket

  Sub
• 200 g cherry tomatoes — halved

  Sub
• 0.5 piece red onion — thinly sliced

  Sub
• 1 piece lemon — juiced

  Sub
• 3 tbsp extra virgin olive oil

  Sub
• 0.5 tsp Dijon mustard

  Sub
• 1 pinch black pepper — to taste

  Sub
• 2 tbsp fresh parsley — chopped

  Sub

Step by step

1. 1

   In a large serving bowl, combine the drained cannellini beans, halved cherry tomatoes and sliced red onion.

2. 2

   Flake the drained tuna into large chunks and add to the bowl.

3. 3

   In a small jar or cup, whisk together the lemon juice, olive oil, Dijon mustard and a generous pinch of black pepper until emulsified.

4. 4

   Pour the dressing over the tuna and bean mixture and toss gently to combine.

5. 5

   Add the rocket leaves and parsley, toss once more so everything is lightly coated, and serve immediately.

6. 6

   If making ahead, keep the rocket separate and toss through just before serving to keep it fresh and crisp.