ingredients
6 tbsp reduced calorie mayonnaise
1 tsp mustard
2 tbsp capers
3 tbsp chopped fresh parsley
pinch of celery salt
2 x 7 ounce cans tuna fish in brine, drained
3 little gem lettuces
14 ounce can flageolet beans, drained
12 cherry tomatoes, halved
14 ounce can baby artichoke hearts, halved
toasted sesame bread or sticks, to serve
method
1. Combine the mayonnaise, mustard, capers and parsley in a mixing bowl. Season to taste with celery salt.
2. Flake the tuna into the dressing and toss gently.
3. Arrange the lettuce leaves on four plates, then spoon the tuna mixture on to the leaves.
4. Spoon the flageolet beans to one side, followed by the tomatoes and artichoke hearts.
5. Serve with slices of toasted sesame bread or sticks.
more information
If flageolet beans are not available, use cannellini beans.
