Tuna and bean salad

Ingredients (serves 2)

• Tuna in spring water120 g
• Red kidney beans, cooked / tinned240 g
• Cucumber150 g
• Tomato150 g
• Onion (red)40 g
• Lettuce leaves60 g
• Olive oil15 g

Also: Lemon juice, salt, pepper

Method

1. Get ready: wash the cucumber, tomato and lettuce leaves. Dry the lettuce leaves well.
2. Drain the beans (240 g) in a sieve, rinse them in cold water and leave them to drain.
3. Dice the cucumber and tomato, and slice the red onion (40 g) into thin half-rings. Tear the lettuce leaves by hand.
4. Drain the tuna (120 g) and break it into pieces with a fork.
5. In a small bowl, mix 1.5 tbsp olive oil (15 g), lemon juice, a pinch of salt and pepper.
6. Put the vegetables, beans and tuna in a bowl, pour over the dressing and toss gently. Eat straight away.