Butter Bean, Tuna and Parsley Salad

Ingredients

• 1 garlic clove, grated
• 1 lemon, zest and 2 tbsp juice
• 2 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 400g tin butter beans or cannellini beans, drained and rinsed
• 1 tbsp very finely chopped red onion
• 1cm/½in piece red chilli, very finely sliced (optional)
• 125g tinned tuna, drained
• 30g fresh parsley, stalks sliced very finely chopped and leaves roughly chopped
• salt and freshly ground black pepper

1. 1To make the dressing, mix the garlic, lemon zest and juice, extra virgin olive oil, and mustard in a small bowl.
2. 2Season well with salt and pepper. Whisk together until emulsified.
3. 3Put the beans, onion and chilli, if using, in a large bowl.
4. 4Pour in the dressing and stir everything together to coat well in the dressing.
5. 5Fold through the tuna gently.
6. 6Add the parsley and toss everything well.
7. 7Season with salt and pepper and serve or divide into portions and keep in the fridge for up to 3 days.