
TUNA & BEAN SALAD CIABATTA
Serves 4
Ingredients
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
How to cook
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
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