10‑Minute Tuna and Bean Salad – Bright and Healthy

• carrot↗1

  peeled, then coarsely grated

• red pepper↗1

  seedless, then sliced

• sugar snap peas100 g

  thinly sliced

• canned cannellini or butter beans↗410 g
• salad mix packet130 g

  leaves

• your favourite dressing3 tbsp

  store‑bought or homemade, plus extra for drizzling

• canned tuna↗200 g

  in brine, drained

Step-by-step instructions

1. 1

   Prepare the ingredients: peel and coarsely grate the carrot, remove seeds from the red pepper and slice into strips, thinly slice the sugar snap peas, drain the beans, and tear the salad leaves.

2. 2

   In a large bowl combine the carrot, pepper, sugar snap peas and beans.

3. 3

   Add the salad leaves and half of the dressing, toss gently.

4. 4

   Top with the canned tuna and break it up with a fork.

5. 5

   When serving, drizzle the salad with the remaining dressing.