Serves 4



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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