Name: Tuna, bean and basil salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 (150g) medium red onion, thinly sliced; 1/4 cup red wine vinegar; 425 gram can tuna in oil; 420 gram can cannellini beans, rinsed, drained; 2 tablespoon baby capers, rinsed, drained; 2 (200g) medium tomatoes, seeded, finely chopped; 100 gram baby rocket leaves; 1/4 cup baby basil leaves

Tuna, bean and basil salad

High on flavour and protein and low on carbs, this tuna bean and basil salad is perfect for a light yet satisfying lunch. Baby capers give it that little bit of extra punch.

Ingredients

1 (150g) medium red onion, thinly sliced

1/4 cup red wine vinegar

425 gram can tuna in oil

420 gram can cannellini beans, rinsed, drained

2 tablespoon baby capers, rinsed, drained

2 (200g) medium tomatoes, seeded, finely chopped

100 gram baby rocket leaves

1/4 cup baby basil leaves

Method

1.In a large bowl, combine onion and vinegar; stand for 10 minutes.

2.Meanwhile, drain tuna over small bowl; reserve 2 tablespoons of the oil. Flake tuna.

3.Add beans, capers, tomatoes, tuna and reserved oil to onion mixture; toss gently to combine.

4.Divide rocket among serving plates; top with tuna mixture, sprinkle with basil before serving.

Not suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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