TUNA & BEAN SALAD WITH BLACK OLIVE & FETA BARBECUE BREAD - Cuisine Magazine - From New Zealand to th

Ingredients

• 2 small or medium white or red onions, thinly sliced
• 2 x 185g cans or jars tuna in olive oil, drained
• 1 x 400g can cannellini beans, drained and rinsed
• 1 x 400g can borlotti beans, drained and rinsed
• 1 cup flat-leafed parsley, roughly chopped
• 1-2 red chillies, sliced
• ¼ cup capers
• juice of 2 lemons
• 4-6 tablespoons extra virgin olive oil
• FOR THE BLACK OLIVE & FETA BARBECUE BREAD
• 3 cups self-raising flour
• ½ teaspoon salt
• 125g creamy feta
• 1½ cups Greek yoghurt
• ½ cup pitted kalamata olives, chopped
• 4 tablespoons olive oil