2 x 19oz cans cannellini beans, drained and rinsed
2 x 7oz jars tuna filets in olive oil
1 large red onion, thinly sliced
1 handful of flat-leaf parsley finely chopped
For the dressing:
a good glug of extra virgin olive oil – around 6 tablespoons
fresh lemon juice – around 3 tablespoons
1 tablespoon of Taste #5 Umami Bomb
Kosher salt & black pepper
- Combine beans, tuna, onion and parsley in a bowl.
- Make the dressing by whisking 2 parts olive oil to 1 part lemon juice and Umami Bomb to taste. Season with salt and black pepper.
- Toss the dressing through the tuna salad and serve.