This is a light, yet filling salad, great if you are watching what you eat. Try and find tuna fillets in olive oil, as the flavor and texture for this salad are much better as opposed to regular canned tuna which can be a bit dry.
Serves 8
INGREDIENTS
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
Method
- 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.
