Tuna and White Bean Salad

A favourite recipe of ours from Jamie Oliver's 5 Ingredients Cook Book, we love the simplicity of this salad and make it time and time again. This is a very satisfying salad for lunch made from a combination of tuna loins, grilled white beans (or cannelini beans), celery, and pickled red onion.

Tuna and white bean salad

Serves 2


1/2 red onion

1 celery stalk

small bunch of parsley

1 tin of cannelini beans or white beans

1 jar of tuna loins in olive oil

2 tablespoons red wine or sherry vinegar

1 tablespoon of olive oil

Sea salt


Peel and finely slice the red onion and put it in a bowl with a tablespoon of red wine vinegar and a pinch of salt. This process will soften the texture and flavour of the onion. Slice the celery, chop the parsley and add it to the bowl as well.

While the onion is marinating in the vinegar, drain your beans and heat a frying pan on medium high heat with a tablespoon of olive oil. Add the beans and fry them until they get a bit crispy on the bottom, turn them over and fry the other side as well.  

Dress the salad with another tablespoon of red wine vinegar and olive oil. Drain the tuna and add it to the salad. Divide the beans between two plates and pile the salad on top. Sprinkle with some sea salt and some more parsley as a garnish before serving.