Tuna, cannellini bean and red onion salad recipe | delicious. magazine

Ingredients

• 400g can or jar cannellini beans, drained and rinsed
• 300g jar good-quality tuna in olive oil, drained and flaked into large chunks
• 1 small red onion, finely sliced
• 12 cherry tomatoes, halved
• Large handful fresh flatleaf parsley leaves, roughly chopped
• 3 tbsp olive oil
• 2 small lemons
• 1 tsp Dijon mustard
• 1 garlic clove, crushed or grated
• 4 thick slices sourdough or rye bread
• 3 tbsp sun-dried tomato paste