zest ½ lemon (plus 1 tbsp of juice)
1 tsp wholegrain mustard
1 tbsp extra virgin olive oil
400 g can cannellini beans, drained and rinsed
1 small bunch dill roughly chopped
1 small bunch parsley leaves roughly chopped
½ small fennel bulb, thinly shaved with a peeler
½ cucumber, peeled into ribbons
160 g can good-quality tuna in springwater, drained
1 heaped tbsp pumpkin seeds
- To make a dressing, put the lemon zest and juice, mustard, oil and some seasoning in a jam jar and shake well.
- Tip the beans into a bowl, pour over the dressing and stir to coat. Add the herbs, fennel and cucumber, then flake the tuna into large pieces and fold through. Spoon onto plates and sprinkle with pumpkin seeds to serve.