How to make: tuna with cannellini bean and roasted red pepper

Serves 4


3 red peppers, halved and deseeded

1 x 200g can tuna in oil

1/2 tsp mustard

1/2 tsp honey

1/2 tsp balsamic vinegar

1 red onion, peeled and finely sliced

60g cherry tomatoes, halved

1 x 380g can cannellini beans, drained

A few sprigs of fresh parsley


Place the pepper halves under a hot grill, skin side up, and cook them until they are totally black.

Place them in a bowl and cover with cling film and leave until cool enough to handle.  Peel off the charred skin and slice the peppers.

Drain the oil from the tuna into a bowl and whisk in the mustard, honey and balsamic vinegar to taste.

Using a fork, break up the tuna and place onto a platter.  Add the strips of red pepper, drained cannellini beans, red onion and cherry tomatoes.

Pour over the dressing and toss very briefly.  Scatter over the fresh parsley and serve.

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