Quick Tuna and Cannellini bean recipe

Ever have that feeling that you just cannot be bothered to cook? I do all the time - or rather I do when it's just me around on my own. I usually end up eating a piece of toast or, if I'm very lucky, an omelette. But last night I decided to do something majorly simple but a bit more adventurous. OK not very adventurous at all, but at least it was quick and required minimum effort and, more to the point, tasted great.

Quick Tuna and Cannellini Bean Salad

Serves 2

Ingredients:

1 tin of cannellini beans, drained 

1 small tin of tuna (ethically sourced of course)

4 tbsp red onion finely chopped

1 tbsp parsley, chopped finely

6 tbsp extra virgin olive oil

3 tbsp red wine vinegar

salt and pepper to taste

Method:

Cook the cannellini beans in some salted water until soft enough to eat. Drain them and allow to cool to room temperature.

Meanwhile combine the onion, parsley, oil, vinegar, salt and pepper in a jug / bowl / whatever you usually make dressing in.

When the beans are at room temperature, flake the tuna on top and then drizzle the dressing over it. 

Super simple, easy and pretty tasty too.