Tuna and White Bean Salad

Summary: Simplicity at its best. A lovely alternative to the lemon squeeze is to warm the zest of a half a lemon in hot olive oil, let cool slightly and then pour over the prepared salad.

Yield: serves 3-4


  • 1 can best-quality, olive oil-packed tuna (I use Cento)
  • 1 can organic white (Great Northern, cannelini) beans, drained and rinsed
  • 1/4 red onion, slivered into thin strips
  • lemon
  • salt and pepper


Drain the majority of oil from the tuna, and put tuna into a serving bowl, breaking large chunks up with a fork.

Stir in the white beans, onion slices, and a generous squeeze of fresh lemon juice. Season to taste with salt and pepper.

Serve. This is great with tomatoes, crusty bread and dipping oil.