Cannellini bean salad with tuna

Name: Cannellini bean salad with tuna
Prep time: 20 min
Total time: 35 min
Yield: 4
Cuisine: quick recipes
Ingredients: 2 tin pink tuna in brine; 1 red onions; 500 g tomatoes; 1 bunch basil; 1 bunch flat-leaf parsley; 4 tbsp white wine vinegar; 6 tbsp olive oil; 2 tin cannellini beans; ½ tsp salt; a little pepper; a little sea salt

main dish quick recipes summer

Total: 35 min. | Active: 20 min.

gluten-free

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I make this salad a lot in summer. It’s ready in no time and smells of sunshine and carefree days. It leaves you feeling pleasantly full, without weighing you down. The salad is ideal as a light main, a side dish at a barbecue or as part of a picnic – you simply can’t go wrong.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 4 portions

Onion
1	red onion, cut into thin rings

Salad
4 tbsp	white wine vinegar
6 tbsp	olive oil
½ tsp	salt
a little	pepper
2 tin	cannellini beans (each approx. 435 g), rinsed, drained
2 tin	pink tuna in brine (each approx. 200 g), drained
500 g	tomatoes, cut into pieces
1 bunch	basil, roughly chopped
1 bunch	flat-leaf parsley, roughly chopped
a little	sea salt

How it's done

Onion

Place the onion in a small bowl of cold water, leave to stand for approx. 15 mins. Drain the onion, rinse thoroughly several times.

Salad

Pour the vinegar and oil into a bowl, mix well, season the dressing. Add the beans and all the other ingredients up to and including the parsley. Add the onion, mix. Plate up the salad, sprinkle with a little fleur de sel.

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