This recipe meets the GREEN criteria in the ACT Government Healthy Food and Drink Choices Policy.
2 x 185g cans tuna in springwater, drained
1 x 420g can four bean mix, no added salt, drained and rinsed
4 tomatoes, chopped
1 stalk celery, chopped
1 small red onion, halved, thinly sliced
1 cup flat-leaf parsley leaves, chopped
1 large lemon, rind finely grated, juiced
1 garlic clove, crushed
1 tbsp extra-virgin olive oil
- Flake tuna and place in a large bowl. Add beans, tomato, celery, onion and parsley.
- Make lemon dressing by combining the lemon rind, squeeze of lemon juice, garlic and oil in a screw-top jar. Secure lid and shake until well combined.
- Pour dressing over salad and serve.