Tuna And White Bean Salad - cooking recipe

Ingredients

2 pieces flatbread
3 x 5 oz can tuna, drained and flaked
1 x 14 oz can cannellini beans, rinsed and drained
9 oz cherry tomatoes, halved
1 bunch arugula, trimmed
2 stalks celery, sliced
4 None radishes, thinly sliced
1/2 None small red onion, peeled and thinly sliced
2 tbsp lemon juice
1 tbsp red wine vinegar
1 tbsp parsley
None None Extra virgin olive oil, to serve

Preparation

Toast the bread in a dry pan on both sides until crisp, then break each piece into quarters.
In a large bowl, combine the tuna, beans, tomatoes, arugula, celery, radish and onion.
Drizzle the lemon juice, vinegar and oil over the salad. Season to taste and toss to coat. Serve with toasted bread.