Tuna and tomato salad on toasted ciabatta

Finally, summer has arrived! It’s been so hot, we’ve only had cold suppers for the past few days. This salad is light and refreshing but substantial enough for dinner.

tuna-salad

Tuna and tomato salad on toasted ciabatta
 
Prep time
Total time
 
Serves: 2
Ingredients
For the salad
  • 2 tins tuna in sunflower oil
  • 1 small tin borlotti or cannellini beans
  • 2 ripe tomatoes
  • 1 small shallot or 4 spring onions
  • A handful of radishes
  • A handful of fresh parsley
  • 2 small ciabatta rolls
  • Sundried tomato paste
For the dressing
  • A glug of olive oil
  • Juice of half a lemon
  • 1 garlic clove, minced
  • 1 tsp mustard
  • Salt and pepper to taste
Instructions
  1. Drain the tuna and tip it into a large bowl. Rinse the beans under cold running water, drain and add to the tuna together with the tomatoes, cut into chunks, sliced radishes, finely chopped onions and parsley.
  2. Whisk all marinade ingredients in a small bowl until blended. Pour over the salad and stir in with your hands.
  3. Half the ciabatta rolls lengthways, brush with olive oil and fry in a hot griddle pan until golden brown.
  4. Thinly spread the sundried tomato paste over the ciabatta and pile the salad on top.