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- 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
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.
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 |