Tuna and cannellini bean salad
Preparation time: 20 minutes
75 g crushed and diced tomatoes
3 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 can (180 g) tuna, drained
1 can (400 g) cannellini beans, drained and rinsed
1 cucumber, peeled, seeded and chopped
40 g pitted kalamata olives, chopped
240 g mixed salad leaves
1. In a measuring cup, whisk together the tomatoes, lemon juice, olive oil and basil.
2. Place the tuna in a medium bowl, then toss with the beans, cucumber, olives and only 1 tablespoon of the vinaigrette.
3. Divide the salad leaves equally among four plates. Top each salad with a quarter of the tuna mixture and drizzle with the remaining vinaigrette.