serves 4
ingredients
200g/7oz canned tuna in oil
4 spring onions, sliced
2 celery sticks, chopped
400g/14oz canned cannellini
beans, drained and rinsed
1 tablespoon drained capers
2 tablespoons chopped fresh
flat-leaf parsley
For the vinaigrette
2 tablespoons balsamic vinegar
3 tablespoons orange juice
juice of 2 limes
several dashes of Tabasco sauce
2 garlic cloves, crushed
1 tablespoon caster sugar
• To make the vinaigrette, put all the ingredients in a screwtop glass jar,
seal tightly and shake well.
• To make the salad, put the tuna in a bowl and flake with a fork. Toss in
the spring onions and celery, then stir in the beans and capers.
• Pour the vinaigrette over, add the parsley and toss to distribute the
dressing evenly. Cover and chill until ready to serve.
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