Name: Tuna and white bean salad with french dressing
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: French dressing; 1 clove garlic, crushed; 1/3 cup (80ml) lemon juice; 1/3 cup (80ml) olive oil; 2 trimmed celery stalks (200g); 2 x 425g cans tuna chunks in brine, drained, flaked; 400 gram can white beans, rinsed, drained; 1 red onion (170g), sliced thinly; 1 cup (150g) seeded kalamata olives; 1 red capsicum (200g), sliced thinly; 1 cup firmly packed fresh flat-leaf parsley leaves

Ingredients

French dressing

1 clove garlic, crushed

1/3 cup (80ml) lemon juice

1/3 cup (80ml) olive oil

2 trimmed celery stalks (200g)

2 x 425g cans tuna chunks in brine, drained, flaked

400 gram can white beans, rinsed, drained

1 red onion (170g), sliced thinly

1 cup (150g) seeded kalamata olives

1 red capsicum (200g), sliced thinly

1 cup firmly packed fresh flat-leaf parsley leaves

Method

1.Make french dressing. Place ingredients in screw-top jar; shake well.

2.Cut celery into 5cm pieces; cut pieces into thin strips lengthways.

3.Combine celery in large bowl with remaining ingredients and dressing;toss gently to combine.

Many varieties of already cooked white beans are available canned, among them cannellini, butter and haricot beans; any of these are suitable for this salad.
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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