Storecupboard tuna bean salad

• pack salad potato↗500g g

  such as Charlotte

• olive oil↗4 tbsp tbsp

  plus extra for drizzling

• lemon juice↗1 tbsp tbsp
• chilli powder↗½ tsp tsp
• plump garlic clove↗1

  finely chopped

• can cannellini bean↗410g g

  drained and rinsed

• small red onion↗1

  or half a medium one, finely chopped

• parsley↗a good handful of

  chopped

• can tuna↗200g g

  drained

• bag mixed salad leaf↗110g g

  and herbs

Step-by-step instructions

1. 1

   Boil the potatoes for about 15 minutes, until tender. Meanwhile, make the dressing.Whisk the oil, lemon juice, chilli powder and garlic in a bowl big enough to take all the salad. Tip in the cannellini beans, onion and parsley.

2. 2

   Drain the potatoes and when cool enough to handle cut them in half lengthways. Now gently stir the potatoes into the salad and flake in the tuna. Pile on to a bed of salad leaves, drizzled with a little extra olive oil.