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Tom Brown: Mediterranean Tuna and Cannelini Bean Salad

Prep time
10 mins
Cooking Time
10 mins




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  • 1 shallot

  • 2 cloves garlic

  • 220g tinned cannelini beans

  • 300g MSC certified tinned tuna

  • 1 tsp thyme leaves

  • 1 small jar sun dried tomatoes

  • 1/2 lemon

  • 3 tbsp chopped basil

  • 85ml extra virgin olive oil


  1. Gently sweat down the shallots and garlic in the olive oil, until soft and translucent.

  2. Add the beans and, carefully as not to break them up too much, warm through.

  3. Add the tuna, tomatoes and thyme. Continue to warm.

  4. Finish with the fresh basil and lemon juice.

  5. Serve alongside crusty bread or some fresh bitter leaves like rocket or watercress.


MSC ecolabelThe MSC blue fish ecolabel means that your seafood is certified as sustainable as traceable, so future generations can enjoy the seafood we love.

What is MSC? We are science-based charity working with fisheries, retailers, restaurants and you, the consumer, to recognise and reward sustainable fishing.

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