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Tuesday, 27 September 2011

Tuna, Cannellini bean and White onion salad

Serves 2/3

400g tin of cannellini beans
200g of tinned tuna
1/2 white onion, finely chopped
2 hard boiled eggs, cut into 6 segments
small handful of flat lead parsley, roughly chopped
cherry tomatoes

Extra virgin olive oil
juice of 1 lemon
salt + pepper

Drain the cannellini beans and rinse them. Mix the tuna, beans, chopped onion, eggs, tomatoes and chopped parsley in a bowl. Pour the dressing over.

Serve with bread.

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