Tuna, bean & olive salad

• fine green beans↗120g g
• tuna↗200g can g

  in olive oil

• extra virgin olive oil↗1 tbsp tbsp
• lemon↗1

  zested and juiced

• red wine vinegar↗1 tbsp tbsp
• Dijon mustard↗1 tsp tsp
• borlotti beans↗400g can g

  in water, drained

• red onion↗½

  sliced

• celery stick↗1

  finely sliced on an angle, plus a few leaves

• pitted green nocerella olives↗50g g
• parsley↗small bunch of

  chopped

Step-by-step instructions

1. 1

   Bring a small pan of water to the boil. Cook the green beans for 1 min, then drain and run under cold water.

2. 2

   Pour about 1-2 tsp oil from the tuna into a large bowl, add another 1 tbsp from a bottle, then the lemon zest and 2 tsp of the juice, along with the wine vinegar and mustard. Season and whisk until smooth.

3. 3

   Tip the green beans, tuna, borlotti beans, onion, celery, olives and parsley into the dressing and toss together. Serve topped with the celery leaves. If packing up for lunch, store the dressing and salad separately and toss together just before eating. Will keep chilled for a day in an airtight container.