Ingredients
For the salad:
- 150 g frozen peas (about 1 cup)
- 1 × 185 g can albacore tuna (in spring water), drained
- 1 small red onion, finely diced
- 1 × 400 g can butter beans or cannellini beans, drained and rinsed
- 3 tablespoons flat-leaf parsley, roughly chopped
- 1½ tablespoons capers drained
- 1 cucumber, deseeded and sliced into half-moons
- 1 pointed red pepper or sweet bell pepper, diced
- 75–100 g young arugula leaves (3-4 generous handfuls)
For the dressing:
- juice of 2 lemons (or to taste)
- 2 tablespoons extra-virgin olive oil
- sea salt and freshly ground black pepper, to taste
Instructions
- Bring a saucepan of salted water to the boil. Add the peas and cook for 1 1/2–2 minutes until crisp-tender and still bright green. Drain and immediately transfer to a bowl of ice water to stop the cooking. Drain again and set aside.
- In a large mixing bowl, combine the cooled peas, tuna, red onion, beans, parsley, capers, cucumber and red pepper. Toss gently to combine.
- In a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Pour over the salad and toss gently until everything is evenly coated.
- Add the arugula just before serving and toss lightly. Taste and adjust seasoning if needed.
- Serve immediately with your favourite crusty bread, if desired. Enjoy!
Nutrition
Notes
- When in season, fresh peas are a lovely upgrade. Just blanch briefly until just tender (2-3 minutes), then cool quickly to keep their bright colour and crisp texture.
- Swap arugula for baby spinach or a mixed salad blend for a milder flavour.
- Add cherry tomatoes or Kalamata olives for extra Mediterranean depth.