Tuna, white bean and green bean salad

Ingredients

• 160 g Tuna, canned in water (Drained; Drained)
• 240 g Cannellini beans, canned (Drained; Drained and rinsed)
• 200 g Green beans (Raw; Trimmed and halved)
• 150 g Cherry tomatoes (Raw; Halved)
• 40 g Red onion (Raw; Thinly sliced)
• 40 g Rocket (arugula) (Raw)
• 15 ml Olive oil, extra virgin (Ready-to-eat as sold)
• 20 ml Lemon juice (Raw; Freshly squeezed)
• 5 g Fresh parsley (Raw; Chopped)
• 0.5 g Black pepper, ground (Ready-to-eat as sold)

Method

1. Trim and halve the green beans. Halve the tomatoes, slice the onion thinly, and drain the tuna and beans.
2. Boil the green beans for 4–5 minutes until just tender. Drain and rinse under cold water. [Source step duration: 5 min]
3. Whisk the olive oil, lemon juice and black pepper. Toss with the cannellini beans, green beans, tomatoes, onion and parsley.
4. Divide the rocket between two plates, top with the bean salad and flake the tuna over the top.
5. Allergen declaration (ingredient-based): Fish
6. Storage: Refrigerate without the rocket for up to 2 days. Add the rocket just before serving. Keep the fridge at 5°C or below. Refrigerate perishable leftovers within 2 hours (within 1 hour for the rice/quinoa instructions). Where reheating, reheat only once until steaming hot throughout. Observe any shorter product limit.