Description
This easy, tasty Tuna and White Bean Salad with sun-dried tomatoes, lemon, Dijon mustard, red onions and dill is the perfect make-ahead lunch option – ready in just 10 minutes!
Ingredients
Scale
- 1 small red onion
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- juice 1/2 lemon
- 1 x 570g jar queen cannellini beans
- 2 x 125g tins tuna (see note)
- 100g sun-dried tomatoes packed in oil, roughly chopped + 1 tbsp of oil from the jar
- large handful roughly chopped dill
- sea salt and freshly ground black pepper
Instructions
- Thinly slice the onion into half moons and set aside to soak in a bowl of ice water.
- In the bottom of a large bowl, whisk together the red wine vinegar, Dijon mustard, lemon juice, and 1 tbsp of oil from the sun-dried tomatoes.
- Rinse the white beans and drain them very well before folding them into the dressing.
- Roughly flake in the tuna and add the chopped sun-dried tomatoes, the dill, and a little seasoning of salt and pepper. Add the onions, drained and patted really dry on a piece of kitchen paper, and gently fold everything together.
- Taste to see if you want to add any more salt or pepper, or even another spritz of lemon (you might need it depending on your brand of sun-dried tomatoes!)
Notes
I think tuna packed in brine has a better flavour, but I get it in water as I have a cat who goes ballistic for the leftover tuna water and the salt in brine would not be good for her! I know people are also big fans of tuna packed in oil which would work well here.