Recipe Tuna cannellini bean and red onion salad on griddled tomato bread (Angela Boggiano)

Serving instructions
1. Serves 4 |
2. Ready in 20 minutes
Ingredients
1. 400g can or jar cannellini beans, drained and rinsed
2. 300g jar good-quality tuna in
3. olive oil, drained and flaked into large chunks
4. 1 small red onion, finely sliced
5. 12 cherry tomatoes, halved
6. Large handful fresh flatleaf parsley leaves, roughly chopped
7. 3 tbsp olive oil
8. 2 small lemons
9. 1 tsp Dijon mustard
10. 1 garlic clove, crushed or grated
11. 4 thick slices sourdough or rye bread
12. 3 tbsp sun-dried tomato paste

Method
1. In a large bowl, mix together the beans, tuna, red onion, tomatoes and parsley.
2. In another bowl, whisk together 2 tablespoons oil, the juice of 1 lemon and the mustard and garlic. Season, pour over the tuna and beans and toss together well.
3. Heat a griddle pan until very hot. Brush the bread on both sides with the remaining oil and griddle for 1 minute each side, until golden with charred lines.
4. Spread 1 side with the tomato paste. Pile on the beans and tuna and serve with the remaining lemon, cut into wedges, to squeeze over.