Tuna, Cannellini Bean, Avocado and Red Onion Salad

This recipe will serve 4 people.

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400g can cannellini beans, drained and rinsed

300g good-quality tuna in olive oil, drained and flaked into large chunks

1 diced avocado

1 small red onion, finely sliced

12 cherry tomatoes, halved or 4 truss ripened tomatoes, diced

large handful fresh parsley leaves, roughly chopped

3 tbsp olive oil

1 small lemon, juice

1 tsp hot English mustard

1 garlic clove, crushed

salt and pepper, to season

fresh or jalapeno chillies (optional)

4 thick slices any good hearty bread

3 tbsp tomato paste or for a change you can use basil pesto

1 small lemon (extra), cut into wedges, to serve

1 To make salad, in a bowl combine beans, tuna, onion, tomatoes, avocado and parsley. In a separate bowl whisk 2 tbsp of the oil, lemon juice, mustard and garlic. Season with salt and pepper. Pour mustard mixture over bean mixture and toss lightly.

2 Heat a griddle pan until hot. Brush bread on both sides with remaining oil and griddle for 1 minute each side until golden with charred lines. You can also turn the oven to 100% C and slowly cook the bread into melba toast – it takes approximately an hour.

3 Spread 1 side of toast with tomato or basil pesto. Top with salad and serve with lemon wedges (extra).

4 Another delicious alternative to the bread/toast is to wrap the salad mixture in an iceberg lettuce leaf for a refreshing snack.

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