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    Tuna, avocado & cannellini bean salad

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    Tuna, avocado & cannellini bean salad

    Packed with protein and low in saturated fat, this is a lovely dish for those days when you don’t feel like cooking. If you like, swap the cannellini beans for chickpeas, flageleot or butter beans.

    • Preparation time: 20 minutes
    • Cooking time: 0 minutes
    • Total time: 20 minutes

    Serves: 2-3


    2 tbsp extra virgin olive oil
    1 tbsp red wine vinegar
    1 tbsp Dijon mustard
    ½ tsp honey
    140g pack red chicory, trimmed, leaves separated and halved
    400g can cannellini beans, rinsed and drained
    1 tbsp capers, rinsed and drained
    1 avocado, sliced
    2 salad onions, thinly sliced
    ¼ x 25g pack flat leaf parsley, leaves picked
    John West No Drain Tuna Steak with Spring Water Fridge Pot


    1. Start by making the dressing: put the oil, vinegar, mustard and honey in a clean jar. Season and seal with a lid, then shake together to make a thick dressing.

    2. Arrange the remaining ingredients, breaking the tuna into large chunks with a fork, over a large serving platter or divide between individual plates. Spoon over the dressing and serve immediately with a grinding of black pepper. 

    Cook’s tip

    You can swap the cannellini beans for butter beans, flageolet beans or chickpeas.

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    This recipe appeared within the July 2019 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose & Partners stores


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    5 stars