Servings: 4

Preparation Time: 15 min

Ingredients

• 1 can kidney beans (280 g)
• 1 can white beans (280 g)
• 1 large red onion
• 4 sticks of celery
• 1/2 bunch flat-leaf parsley
• 2 cans of tuna fillets in water (200 g each)
• 150 g lettuce
• 2 tbsp white wine vinegar
• salt
• freshly ground black pepper
• 1 tsp Dijon mustard
• 5 tbsp olive oil

Method

1. Rinse the beans in a sieve and let drain.
2. Clean, wash and finely slice the celery.
3. Peel the onion and cut into rings, roughly chop half the parsley.
4. Clean, wash and dry the lettuce.
5. Drain the tuna and tear into bite-sized pieces.
6. Put everything in a large bowl, then add the chopped parsley.
7. Prepare a dressing from the vinegar, salt, pepper, mustard and olive oil,
8. Pour over the tuna and bean to the mixture.
9. Mix well and serve

Nutrition facts (Per Serving)

• Kcal: 359
• Protein: 30.4 g
• Fat: 14.4 g
• Carbohydrates: 24.9 g