Starters & Light meals

Tuna bean salad

4
Easy
10 minutes

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Ingredients

Method
  • 2 T red wine vinegar
  • 4 T olive oil
  • 1 red onion, thinly sliced
  • 1 x 400 g cannellini beans, drained and rinsed
  • 1T Italian parsley, roughly chopped
  • 1 x 170 g John West Light Meat Shredded Tuna in Salt Water, drained
  • 4 radishes, thinly sliced
  • Sea salt and pepper, to season
  • Crusty bread, to serve

Method

Ingredients

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In a bowl, mix the red wine vinegar and olive oil together. Fold in the sliced red onion and allow to quick pickle for 10 minutes.

Toss through the beans, chopped parsley and tuna, and season.

Serve with sliced radishes and crusty bread.

Discover more ways with tuna here

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TASTE

Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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