Tuna and cannellini bean salad.

This is super quick to whip up, requires no cooking, and keeps in the fridge. That's why when I know I have a busy week ahead, I'll make this because you can easily get 2-3 portions out of it.

Just take it out of the fridge, and you're good to go.

It's also filling with the beans and tuna, and you can add whatever you like to it. I just like it simple and I always feel super satisfied after eating it.

Prep time: 10 mins

Cooking time: 0 mins

Serves: 2

Ingredients

400g tin of cannellini beans, drained and rinsed

150g tin of tuna in olive oil, drained

15 cherry tomatoes, quartered

1/2 large cucumber, sliced into cubes

1/2 cup parsley, finely chopped

1/2 cup basil, finely sliced

1 tbsp olive oil

1 whole lemon, juiced

1 tsp chili flakes

Salt and pepper to taste

Method

1. Drain your beans, then rinse them. Add them to a bowl.

2. Drain your tuna, and add them to the beans.

3. Cut up the tomatoes, cucumber, parsley and basil, then add those to the bowl too.

4. Season with salt and pepper, add the olive oil and lemon juice and mix well.

5. Add the chili flakes at the end and adjust to your preference.

6. Divide the salad into containers and pop them into the fridge until you're ready to eat.

Notes

• Because the beans are soft, and so is the tuna, you want to keep the vegetables in it crisp, so if you want more veggies, raw daikon, reddish, and capsicum are also good.

• Black olives would add a nice saltiness to it.

• Sometimes I feel the lemon isn't sour enough, so you may need another 1/2 lemon or mix in some apple cider.