Tuna and White Bean Salad

Two tins, a lemon and whatever herbs are still alive in the fridge. What lifts it above a sad desk lunch is soaking the raw onion in the lemon juice for a few minutes first, which takes the harsh edge off and half pickles it.

1. 1

   Put the sliced onion in a bowl with the lemon juice and a good pinch of salt. Leave it for 10 minutes while you do everything else.

   For this step

   • ½ red onion
   • 1 lemon
2. 2

   Add the beans, celery and capers to the bowl and turn them through the lemony onion.

   For this step

   • 1½ cups (240 g) cannellini beans
   • ½ red onion
   • 1 lemon
   • 2 sticks celery
   • 1 tbsp capers
3. 3

   Flake in the tuna in large pieces. Fold gently. You want chunks, not paste.

   For this step

   • 2 × 145 g (290 g) tinned tuna in olive oil
4. 4

   Add the olive oil and the parsley, season with black pepper and taste. It will probably want more lemon.

   For this step

   • 2 × 145 g (290 g) tinned tuna in olive oil
   • 1 lemon
   • ½ cup flat leaf parsley
   • 3 tbsp extra virgin olive oil
5. 5

   Leave it for 5 minutes before eating so the beans take up the dressing.

   For this step

   • 1½ cups (240 g) cannellini beans

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