Tuna & Beans Summer Salad


Super quick and easy cold salad! Great for summer picnic or light but wholesome lunch on a busy week-day. Be flexible with the variety of beans, I use different types each time and it tastes great all the same. 

Serves 2-4


1 sustainable canned tuna
Handful of black eyed or cannellini beans (cooked or canned)
7 baby potatoes (halved)
Cherry tomatoes (halved or quartered)
Olive oil
Parsley (chopped)
Salt & pepper
Rocket salad


1. Cook the beans according to instructions or use a can of beans if you're in a hurry.

2. Boil the potatoes for about 10 minutes or until ready cooked.

3. Chop the parsley and cut tomatoes.

4. Mix the beans and tuna together with a big splash of olive oil and chopped parsley. Add salt and pepper to taste.

5. Gently mix in the potatoes and tomatoes. Decorate with a few leaves of rocket salad and serve with a crusty bread.