Tuna & butter bean salad

What you need

• ·120g tuna chunks in spring water
• ·250g butter beans
• ·120g cherry tomatoes
• ·40g onions
• ·12g olive oil
• ·1 lemons
• ·50g baby spinach

Method

1. 1Butter beans drained and rinsed, then dressed while you are still standing there — beans take dressing best at room temperature and barely at all cold.
2. 2Onion sliced as thin as you can manage and soaked in the lemon juice for two minutes. That takes the raw bite out without cooking it.
3. 3Tuna in, forked through in large flakes.
4. 4Tomatoes, spinach, oil, plenty of black pepper.

Butter beans are the creamiest tinned bean and they turn a tin of tuna into an actual lunch. Better after an hour in the fridge, so it travels.

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