Recipes: Storecupboard tuna bean salad

Use up some of those storecupboard leftovers in this delicious salad

• 500g pack salad potatoes , such as Charlotte
• 4 tbsp olive oil , plus extra for drizzling
• 1 tbsp lemon juice
• ½ tsp chilli powder
• 1 plump garlic clove , finely chopped
• 410g can cannellini beans , drained and rinsed
• 1 small red onion or half a medium one, finely chopped
• a good handful of parsley , chopped
• 200g can tuna , drained
• 110g bag mixed salad leaves and herbs

  

  1. Boil the potatoes for about 15 minutes, until tender. Meanwhile, make the dressing.Whisk the oil, lemon juice, chilli powder and garlic in a bowl big enough to take all the salad. Tip in the cannellini beans, onion and parsley.
  2. Drain the potatoes and when cool enough to handle cut them in half lengthways. Now gently stir the potatoes into the salad and flake in the tuna. Pile on to a bed of salad leaves, drizzled with a little extra olive oil.

  Per serving

  308 kcalories, protein 17g, carbohydrate 34g, fat 12 g, saturated fat 2g, fibre 5g, salt 0,56 g