Tuna, cannellini bean and marinated artichoke salad recipe

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All you need is a handful of parsley and a small red onion and the rest is straight from the locker. This simple, punchy, sustaining salad makes a regular appearance for lunch when we’re at sea and is a good one to rustle up when you have unexpected company. You can play around with the ingredients, too – add a few sun-dried tomatoes, and stir in a bag of rocket or watercress.

  • Yield: 4 Servings

Ingredients

  • 1 x 200 g tin tuna, drained
  • 1 x 280 g jar marinated artichoke hearts in olive oil, drained
  • 1 x 400 g tin cannellini beans, drained and rinsed
  • 1 small red onion, peeled and chopped
  • Handful of flat-leaf parsley, chopped extra virgin olive or rapeseed oil, to drizzle
  • Salt and black pepper
How to Make It
  1. Flake the tuna into a bowl. Add the artichokes, beans, onion and parsley and combine.
  2. Season, and serve with a generous drizzle of olive oil.
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