Giant bean salad with tuna | Light & fresh

Ingredients

• 1 can giant white beans (480 g drained weight)
• 1 small can tuna in spring water (150 g)
• 1 red onion, diced
• ½ garlic clove, pressed
• 1–2 tbsp Extra Virgin Olive Oil
• A splash of lemon juice
• Salt & Pepper to taste

For the dressing

• 2 tbsp Marc de Champagne Vinegar
• 1 tbsp white wine vinegar
  
• ½ tsp Salt
• White pepper to taste
• 1 heaping tsp medium-hot mustard
• 1 handful parsley, chopped
• 5 tbsp Extra Virgin Olive Oil

Preparation

1. Season the tuna: Mix the tuna with 1–2 tbsp olive oil, lemon juice, and garlic. Season to taste with a little salt and pepper.
2. Prepare the dressing: Whisk the vinegars, salt, pepper, and mustard vigorously. Then stir in the olive oil and mix until creamy.
3. Finish: Gently toss the giant beans in the dressing, then fold in the seasoned tuna. Mix everything gently so the beans do not break.

Bon Appétit!