White Bean & Tuna Salad

Makes: 4
Preparation time: 15 minutes
Cook time: none


For the salad:
  • 100g/4oz baby spinach or beet leaves
  • 397g/14oz can cannelloni beans, drained well
  • 400g/14oz can tuna chunks, well drained
  • 1⁄2 cucumber, diced
  • 3 tomatoes, quartered
  • 2 tbsp flat leaf parsley, chopped

For the dressing :
  • 2 tbsp Filippo Berio Olive Oil
  • 2 tbsp fresh lemon juice
  • Salt and freshly ground black pepper


Arrange the spinach or beet leaves along with the beans tuna tomato and parsley on 4 serving plates.

Mix together the dressing ingredients and season to taste. Pour the dressing over the salad just before serving.

Cook's Tip:

Serve with warm crusty bread. Replace the tuna with canned salmon.


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