Butter Bean, Tuna & Red Onion Salad




245 per portion


½ red onion, sliced

1 tbsp. apple cider vinegar

1 celery stick

bunch parsley, chopped

1 can (14 oz./400g) butter beans, drained

1 can (3.8 oz./110g) tuna in olive oil

salt & pepper

How To

Peel and finely slice the red onion. Place in a large bowl and massage 1 tablespoon of vinegar into it. Season with salt and pepper.

Finely slice the celery, chop the parsley, and put them into the bowl. Drain and rinse the beans.

Divide between 2 plates.

Drain and add the flaked tuna into the bowl. Add onion and gently toss the ingredients together.

Pile the salad on top of the beans and season with salt and black pepper to taste.

Scroll to Top