White Bean & Tuna Salad

📝 Ingredients

• 4 tins white beans (1060 g drained)
• 2 tins of tuna in water (208 g drained)
• 250 g cherry tomatoes
• 1 red onion (about 120 g)
• 2 celery sticks (about 60 g each)
• 20 g flat-leaf parsley
• 5 tbsp olive oil
• 1 unwaxed lemon (zest and juice)
• 1 tbsp Dijon mustard
• 1 tsp dried oregano
• Salt, black pepper

🍴 Utensils

• Large mixing bowl
• Colander
• Fine grater
• Peeler
• Cutting board and knife
• 4 airtight containers

📖 Steps

1. Tip the white beans into a colander and rinse them thoroughly under cold water, stirring, until all the foamy liquid from the tin has gone. Leave to drain for 5 minutes, shaking the colander from time to time.
2. Peel the red onion, cut it in half and slice it very thinly. Put it in the bottom of the large mixing bowl with the lemon juice and a pinch of salt, mix and leave for 10 minutes: the onion mellows and turns a pretty pink.
3. Meanwhile, wash the celery, remove the thickest strings with a vegetable peeler and cut it into small 5 mm dice. Halve the cherry tomatoes. Pick the parsley leaves and chop them roughly.
4. Make the dressing straight on top of the onion: add the grated lemon zest, mustard, oregano and some pepper, then drizzle in the olive oil while whisking with a fork until the dressing thickens slightly.
5. Add the beans, celery, tomatoes and parsley. Mix gently with a large spoon, lifting from underneath, to coat everything well in the dressing without crushing the beans.
6. Drain the tuna by pressing the lid against the tin, break it into large chunks and add it last. Mix just 2 or 3 times to keep nice chunks. Taste, then adjust the salt and pepper.
7. Divide between the 4 airtight containers and refrigerate for at least 1 hour, ideally overnight: the beans soak up the dressing and the onion loses its bite. Take the salad out 15 minutes before eating to bring out the flavours.