This is perfect for lunch. I prepare the night before and it keeps it’s flavour and consistency.
400g can white (cannellini) beans, rinsed and drained
425g can tuna, drained
1 tablespoon shredded preserved lemon rind
1 cup flatleaf parsley leaves
sea salt and cracked black pepper
lemon juice to serve
toasted sourdough, to serve
Combine beans and tuna in a medium bowl, add preserved lemon, parsley, salt and pepper and mix together well. Pour lemon juice over the salad and serve with slices of toasted sourdough.
Donna Hay – No Time to Cook