Tuna, cannellini & spinach salad

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olive magazine

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Recipe by olive magazine

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1. Put all the dressing ingredients in a bowl and whisk together.
2. Flake the tuna into a bowl with the cannellini beans, red onion, cherry tomatoes and flat-leaf parsley.
3. Mix together gently, then add the spinach and toss together.

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• Caroline

  26 January 2008

  Caroline rated and commented on this recipe

  

  I make this all the time. It's so easy and extremely delicious.

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• Liza

  10 March 2008

  Liza rated and commented on this recipe

  

  Very nice, easy to make and tasty. A favourite when we want a light supper! I sometimes add toasted flaked almonds and lettuce to the salad - delicious with the taste of tuna!

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Ingredients

• 200g tin tuna , in olive oil, drained
• 400g tin cannellini beans
• ½ red onion , finely sliced
• handful cherry tomatoes , halved
• small bunch flat-leaf parsley , leaves picked
• 100g baby spinach

FOR THE DRESSING

• zest and juice from 1 lemon
• 3 tbsp extra-virgin olive oil
• 1 garlic clove , crushed
• 1 tsp Dijon mustard

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Serves 2

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Ingredients

• 200g tin tuna , in olive oil, drained
• 400g tin cannellini beans
• ½ red onion , finely sliced
• handful cherry tomatoes , halved
• small bunch flat-leaf parsley , leaves picked
• 100g baby spinach

FOR THE DRESSING

• zest and juice from 1 lemon
• 3 tbsp extra-virgin olive oil
• 1 garlic clove , crushed
• 1 tsp Dijon mustard

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