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Recipe by olive magazine

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1. Whisk together the oil, mustard and lemon juice. Toss with the tuna, beans and onion and season well.
2. Gently toss with the rocket, divide between two plates and serve.

Per serving

321 kcalories, protein 27.6g, carbohydrate 25.4g, fat 12.9 g, saturated fat 1.7g, fibre 7.4g, salt 1.66 g

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• EM

  16 July 2008

  EM rated and commented on this recipe

  

  I made this for my packed lunch and used a herb salad as my local supermarket didn't have any rocket. It was ok but a little bland, I think it probably needed the peppery punch of the rocket.

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• SusanLovesCooking

  03 July 2009

  SusanLovesCooking rated and commented on this recipe

  

  I was so surprised by this, it's very refreshing and a great way to get some protein. We added some feta cheese and it tasted even better!

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Ingredients

• 2 tbsp olive oil
• 1 tsp Dijon mustard
• ½ lemon , juiced
• 1 x 200g can tuna , drained and flaked into chunks
• 400g tin cannellini beans , rinsed and drained
• ½ red onion , finely sliced
• 50g rocket

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 10 minutes

Ingredients

• 2 tbsp olive oil
• 1 tsp Dijon mustard
• ½ lemon , juiced
• 1 x 200g can tuna , drained and flaked into chunks
• 400g tin cannellini beans , rinsed and drained
• ½ red onion , finely sliced
• 50g rocket

Per serving

321 kcalories, protein 27.6g, carbohydrate 25.4g, fat 12.9 g, saturated fat 1.7g, fibre 7.4g, salt 1.66 g

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