Storecupboard tuna bean salad

10-30 minutes 30-60 minutes 4 servings 400 kcal or less quick salad storecupboard tuna

Ingredients

500g pack salad potato , such as Charlotte

4 tbsp olive oil , plus extra for drizzling

1 tbsp lemon juice

½ tsp chilli powder

1 plump garlic clove , finely chopped

410g can cannellini bean , drained and rinsed

1 small red onion or half a medium one, finely chopped

a good handful of parsley , chopped

200g can tuna , drained

110g bag mixed salad leaf and herbs

Method

Boil the potatoes for about 15 minutes, until tender. Meanwhile, make the dressing.Whisk the oil, lemon juice, chilli powder and garlic in a bowl big enough to take all the salad. Tip in the cannellini beans, onion and parsley.

Drain the potatoes and when cool enough to handle cut them in half lengthways. Now gently stir the potatoes into the salad and flake in the tuna. Pile on to a bed of salad leaves, drizzled with a little extra olive oil.