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.
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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.
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.
You can swap the cannellini beans for butter beans, flageolet beans or chickpeas.
Typical values per serving when made using specific products in recipe
Energy | 1,762kJ/ 440kcals |
|---|---|
Fat | 23.4g |
Saturated Fat | 4.1g |
Carbohydrates | 26.3g |
Sugars | 4.1g |
Fibre | 12.6g |
Protein | 24.8g |
Salt | 1.36g |
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