This tuna, fennel & bean salad makes a great light and healthy salad packed with vitamins and protein
Prep:10 mins
Serves 2
zest ½ lemon and 1 tbsp juice1 tsp wholegrain mustard1 tbsp extra virgin olive oil400g can cannellini beans drained and rinsedsmall bunch dill, roughly choppedsmall bunch parsley, leaves roughly chopped½ small fennel bulb, thinly shaved with a peeler½ cucumber, peeled into ribbons160g can good-quality tuna in spring water, drained1 heaped tbsp pumpkin seeds
STEP 1To make a dressing, put the lemon zest and juice, mustard, oil and some seasoning in a jam jar and shake well. Tip the beans into a bowl, pour over the dressing and stir to coat. Add the herbs, fennel and cucumber, then flake the tuna into large pieces and fold through. Spoon onto plates and sprinkle with pumpkin seeds to serve.
