Waitrose and Partners
Springtime beans, tuna & celery

Springtime beans, tuna & celery

Celery and tuna are a classic combination and a great way to liven up cannellini beans. Pile on top of your next jacket potato to ring the changes.

4 out of 5 stars(9) Rate this recipe
Gluten freeHealthyHigh protein1 of your 5 a day
  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook-
  • Total time15 mins

Ingredients

  • 2 x 160g cans Essential Tuna Chunks in Brine, drained
  • 4 tbsp Essential Mayonnaise
  • ½ lemon, juice
  • 3 Essential Salad Onions, trimmed and finely sliced
  • 400g can Essential Cannellini Beans, drained and rinsed
  • 2 stalks Waitrose Duchy Organic Celery, trimmed and finely sliced
  • ½ x 20g pack dill, fronds chopped
  • Baked potatoes, to serve (optional)

Method

  1. Flake the tuna into a mixing bowl. Add the mayonnaise, juice of ½ lemon and the salad onions. Season and stir together. Stir in the cannellini beans and celery. Taste and add more salt, pepper and lemon juice if needed.

  2. Stir through the dill and pile onto baked potatoes, if liked. Add some freshly ground black pepper to serve.

Cook’s tip

Leftovers

Dill

These feathery fronds have a delicate anise fl avour that works a treat with fish and seafood. The herb also makes a good addition to dressings for salads and steamed veg.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,165kJ/ 280kcals

Fat

18g

Saturated Fat

1.6g

Carbohydrates

9.1g

Sugars

2.1g

Fibre

3.2g

Protein

18g

Salt

1.2g

Rating details

Rate this recipe

Select your rating

0 out of 5 stars

Overall rating (4/5)

4 out of 5 stars9 ratings

5 Stars

6

4 Stars

1

3 Stars

1

2 Stars

0

1 Stars

1