Tuna and Cannellini Bean Salad
Prep time: 
Total time: 
Serves: 1
  • 3 teaspoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cups (75g) baby spinach leaves or rocket
  • ½ small fennel, finely sliced, optional
  • ½ of a 400g cannelini beans, drained and rinsed (120g approx of beans)
  • 1 x 95g can tuna, drained
  • 4 black olives
  • ¼ cup semi-dried tomatoes, or ½ cup cherry tomatoes
  • ½ small cucumber
  • ¼ avocado
  1. Start by making the dressing: Into a small jar, pour the olive oil and balsamic vinegar. Screw lid on tightly and shake well, then set aside.
  2. Place spinach or rocket in the bottom of a large bowl.
  3. Top with fennel (if using), drained beans, tuna, olives, tomatoes, cucumber and avocado.
  4. Pour dressing over salad and toss well to combine.
  5. Garnish with fennel fronds if you like
  6. Eat!
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2014/12/15/tuna-and-cannelini-bean-salad/