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Ingredients
Method
- 600g jar of white beans, drained
- 140g sun-dried tomatoes, drained
- 120g quality tinned tuna in olive oil, drained
- 60g capers
- Large handful of wild rocket leaves
- ½ red onion, thinly sliced
- 1 tbsp harissa
- 1 lemon, juice only
- Tip the beans into a mixing bowl with 1 tbsp of oil from the sun-dried tomato jar, the tuna and the capers. Gently mix, trying not to break up the tuna too much. Roughly chop the sun-dried tomatoes and add to the bowl.
- Add the rocket leaves to a serving bowl. Top with the bean salad mixture, then scatter with the sliced onion. Mix the harissa with 2 tbsp of sun-dried tomato oil and lemon juice, then drizzle all over the salad right before serving.
15 mins
2 serving
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