Steps
- Drain 200g of canned tuna in spring water. Drain and rinse 400g of canned butter beans.
- Halve and thinly slice 1 small red onion. Put in a bowl, flake in the tuna, and gently add the beans and 250g of halved cherry tomatoes.
- Whisk 3 tablespoons of olive oil, the juice of ½ lemon, and 1 teaspoon of Dijon mustard. Season with salt and pepper.
- Toss the salad gently with the dressing and 20g of roughly chopped flat-leaf parsley.