Tuna and White Bean Salad with Herbs

• 1 can canned tuna in olive oil
• 1 can canned cannellini beans (rinsed and drained)
• 0.5 red onion (finely chopped)
• 60ml fresh parsley (chopped)
• 30ml lemon juice
• 15ml extra virgin olive oil
• salt (to taste)
• black pepper (to taste)
• 9.5dl mixed salad greens (optional, for serving)
• 4 slices crusty bread (optional, for serving)

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Drain canned tuna in olive oil and canned cannellini beans.

2. Mark step 2 done
   2

   In a medium bowl, combine the drained tuna and canned cannellini beans with red onion and fresh parsley. Toss gently to mix for 3 min.

3. Mark step 3 done
   3

   Drizzle lemon juice and extra virgin olive oil over the salad. Season with salt and black pepper to taste. Stir well to combine all ingredients.

4. Mark step 4 done
   4

   Serve the tuna salad immediately over mixed salad greens or alongside slices of crusty bread. Store any leftovers in a shallow airtight container in the refrigerator and consume within 3 days.

Created with AI. Review the ingredients, quantities and steps before cooking.