Tuna and White Bean Lemon Salad

This is one of my favourite lunches when I want something quick, protein rich, and genuinely filling without needing to cook. It’s fresh, simple, and very adaptable, and it holds up well if you make it ahead. Great on its own or piled onto toast or crackers.

Ingredients

Serves 2

• 2 small cans tuna, drained

• 1 can white beans, drained and rinsed

• 1 small red onion, finely chopped

• Handful parsley or dill, chopped

• 1 lemon, zest and juice

• 2 tbsp olive oil

• Salt and pepper

Optional add ons

• Cherry tomatoes

• Cucumber

• Olives

• Handful of rocket or spinach

Method

1. Add the tuna and white beans to a large bowl and gently break up with a fork.

   
   

2. Add the red onion and herbs.

   
   

3. Zest the lemon into the bowl, then add the juice, olive oil, salt and pepper.

   
   

4. Mix gently until everything is well combined.

   
   

5. Taste and adjust seasoning or lemon as needed.

   
   

Keeps well in the fridge for up to 2 days.