Tuna, cannellini bean and red onion salad recipe

It's important to get good tuna for this recipe, which makes the perfect salad to serve at a barbecue, as you can prepare it a few hours in advance

Serves 4

Ready in 20 minutes

400g can or jar cannellini beans, drained and rinsed
300g jar good-quality MSC-certified pole or line-caught tuna steak in olive oil, or MSC-certified wild Alaskan salmon, drained and flaked into large chunks *
1 small red onion, finely sliced
12 cherry tomatoes, halved
Large handful fresh flatleaf parsley leaves, roughly chopped
3 tbsp olive oil
2 small lemons
1 tsp Dijon mustard
1 garlic clove, crushed or grated
4 thick slices sourdough or rye bread
3 tbsp sun-dried tomato paste

METHOD

How to make tuna, cannellini bean and red onion salad

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.

* Salmon, cod and tuna are severely threatened by over-fishing. There are a number of sustainable and just as tasty species that work equally well in the above recipe - in some cases they can even be cheaper. See channel4.com/fish for more information.