Mediterranean tuna salad
3 tbsp olive oil
1 tbsp white wine vinegar
¼ tsp dried basil
1 clove garlic, minced
Pinch of salt
Freshly cracked pepper to taste
1 425g can tuna (in spring water) drained
1 400g can no added salt cannellini beans, drained & rinsed
1 250g punnet cherry tomatoes, halved
12 Kalamata olives, pitted
1 yellow capsicum, deseeded & diced
1 small red onion, peeled & diced
½ bunch flat leaf parsley, leaves picked
To make the dressing, in a small bowl, whisk together the oil, vinegar, dried basil, garlic, salt and pepper.
In another large bowl, fold together all remaining ingredients and then add the dressing.