White Bean & Tuna Salad
SERVES 4 PREP 20 minutes
425g can tuna in springwater,
400g can cannellini beans, rinsed, drained 200g baby mixed tomatoes, halved if large 1 small red onion, halved, sliced thinly 1 Lebanese cucumber, chopped
60g baby spinach leaves
2 cups flat-leaf parsley leaves
1 tablespoon balsamic vinegar
1 tablespoon light mayonnaise
1 tablespoon lemon juice
2 teaspoons wholegrain mustard 1 tablespoon pepitas
Combine tuna, beans, tomatoes, onion, cucumber, spinach and parsley in a large bowl.
Whisk the vinegar, mayonnaise, juice and mustard in a small bowl. Sprinkle with pepitas. Serve the dressing on the side.
Add some mint leaves and carrot or capsicum sticks, if you like – they add flavour without extra kilojoules