Ingredients
75g tin tuna, in brine, drained
75g tin cannellini beans
½ red onion, finely sliced
handful cherry tomatoes, halved
small bunch flat-leaf parsley, leaves picked
50g baby spinach
FOR THE DRESSING
zest and juice from 1/2 lemon
1 garlic clove, crushed
1 tsp Dijon mustard
Preparation
Put all the dressing ingredients in a bowl and whisk together.
Flake the tuna into a bowl with the cannellini beans, red onion, cherry tomatoes and flat-leaf parsley.
Mix together gently, then add the spinach and toss together.
