Tuna, avocado & cannellini bean salad

Name: Tuna, avocado & cannellini bean salad
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 2 tbsp extra virgin olive oil; 1 tbsp red wine vinegar; 1 tbsp Dijon mustard; ½ tsp honey; 140 g red chicory, trimmed, leaves separated and halved; 400 g cannellini beans, rinsed and drained; 1 tbsp capers, rinsed and drained; 1 avocado, sliced; 2 salad onions, thinly sliced; 25 g pack flat leaf parsley, leaves picked; John West No Drain Tuna Steak with Spring Water Fridge Pot

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.

4 out of 5 stars(3) Rate this recipe

Serves2
CourseLunch
Prepare20 mins
Cook-
Total time20 mins

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Ingredients

2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp Dijon mustard
½ tsp honey
140g red chicory, trimmed, leaves separated and halved
400g 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

Method

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.