White Bean, Tuna and Parsley Salad, with a Preserved Lemon Dressing

Ingredients

• 1 preserved lemon, very finely chopped

• 2 tbsp of extra virgin olive oil

• 1 tbsp of raw vinegar

• 1 garlic clove, grated

• 400 g of cannellini beans

• 2 spring onions, finely chopped

• 1 handful of parsley, roughly chopped

• 145 g of tuna

2 servings

Calories~575 kcal

Protein~38 g

Carbs~45 g

Fat~28 g

Fiber~13 g

Sugar~4 g

Total recipe

Calories~1,150 kcal

Protein~75 g

Carbs~90 g

Fat~55 g

Fiber~25 g

Sugar~7 g

Method

• Step 1

  For the dressing, mix the finely chopped preserved lemon, olive oil, vinegar and garlic together in a small bowl or jar.

• Step 2

  Place the beans, spring onion and parsley in a medium bowl and toss together.

• Step 3

  Add the dressing and stir through, then carefully flake the tuna into the bowl and toss again without breaking the fish up too much.