Tuna & Bean Salad Ciabatta

We love tuna, and this recipe is a great way to use good old canned tuna--and it's great to share! The Mediterranean flavors really pack a punch


1 x 400 g tin Cannellini Beans, drained and washed
8 Spring Onions, trimmed and sliced finely
Juice of 1 Lemon
200 g Tuna Chunks, in Olive Oil, drained and rinsed
3 Tbsp Extra Virgin Olive Oil
3 Tbsp Flat Leaf Parsley leaves, chopped finely
Sea Salt & Freshly Ground Black Pepper
1 Ciabatta Loaf


Place the Beans, Spring Onion, Tuna, 2 Tbsp Parsley and Oil in a large bowl and mix well
Pour over the Lemon Juice
Leave to one side for 15 minutes to let the flavours develop
Slice the Ciabatta into 8 x 2 cm slices
Brush each side of the Ciabatta with Oil and fry on a griddle pan for 1 minute each side
To Serve, place the Tuna and Bean Salad on top of the hot Ciabatta and sprinkle with remaining Parsley