Tuna, fennel & bean salad

• zest ½ lemon↗

  and 1 tbsp juice

• wholegrain mustard↗1 tsp tsp
• extra virgin olive oil↗1 tbsp tbsp
• can cannellini beans↗400g g

  drained and rinsed

• small bunch dill↗

  roughly chopped

• small bunch parsley↗

  leaves roughly chopped

• ½ small fennel bulb

  thinly shaved with a peeler

• ½ cucumber

  peeled into ribbons

• can good-quality tuna↗160g g

  in spring water, drained

• heaped tbsp pumpkin seeds1

Step-by-step instructions

1. 1

   To make a dressing, put the lemon zest and juice, mustard, oil and some seasoning in a jam jar and shake well. Tip the beans into a bowl, pour over the dressing and stir to coat. Add the herbs, fennel and cucumber, then flake the tuna into large pieces and fold through. Spoon onto plates and sprinkle with pumpkin seeds to serve.