Tuna and cannellini bean salad
2 x 400g cans cannellini beans, drained, rinsed
425g can tuna, drained, flaked
1 small red onion, finely chopped
2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped parsley leaves
¼cup (30g) pitted black olives (optional)
100g baby rocket
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Combine all ingredients, except rocket, in a bowl. Season to taste and toss to coat.
2. Pack tuna salad and rocket leaves into separate airtight containers and chill until ready to go. Toss through rocket when ready to eat.