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2 x 185g cans Safcol Tuna in Extra Virgin Olive Oil
200g French or thin green beans
250g canned cannellini beans, rinsed
2 1/2 tbs chopped flat-leaf parsley
1 red onion, thinly sliced
1/4 cup (60ml) lemon juice
Grated zest of 1 lemon
1 tbs lemon pepper (see note)
2 garlic cloves, crushed
1 tsp Dijon mustard
1 tbs olive oil
1 bunch rocket leaves, trimmed, washed
2 hard-boiled eggs, finely chopped
Drain the tuna, reserving the oil. Blanch the French beans in boiling salted water for 1 minute, then refresh in cold water.
In a large bowl, combine the French beans, tuna, cannellini beans, 1 tablespoon of the parsley and the onion. Toss well.
Place the lemon juice, zest, lemon pepper, garlic and mustard in a separate bowl and season with salt. Slowly whisk in the reserved oil from the tuna and the olive oil. Check for seasoning.
Pour the dressing over the bean mixture, add rocket leaves and toss to combine. Pile salad on serving plates and top with egg and reserved parsley.
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 ummabdo
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