Tuna, avocado & cannellini bean salad
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp Dijon mustard
½ tsp honey
140g pack red chicory, trimmed, leaves separated and halved
400g can cannellini beans, rinsed and drained
1 tbsp capers, rinsed and drained
1 avocado, sliced
2 salad onions, thinly sliced
¼ x 25g pack flat leaf parsley, leaves picked
John West No Drain Tuna Steak with Spring Water Fridge Pot
1. Start by making the dressing: put the oil, vinegar, mustard and honey in a clean jar. Season and seal with a lid, then shake together to make a thick dressing.
2. Arrange the remaining ingredients, breaking the tuna into large chunks with a fork, over a large serving platter or divide between individual plates. Spoon over the dressing and serve immediately with a grinding of black pepper.
You can swap the cannellini beans for butter beans, flageolet beans or chickpeas.
This recipe appeared within the July 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
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