Tuna, white bean and radish salad

By Rosie Birkett, The Guardian

Ingredients:

• 6 radishes
• 1 small fennel bulb
• 2 spring onions
• 1 bunch flat-leaf parsley
• Lemon juice
• Salt and black pepper
• 1 tin cannellini beans
• 1 tin tuna in sunflower oil, drained

For the dressing:

• 2 tbsp olive oil
• Juice of ½ lemon
• 1 dash Tabasco

Method:

Finely chop the radishes, fennel, spring onions and parsley, then season with lemon juice, salt and pepper. Drain and rinse the beans, and toss with the salad.

Whisk the olive oil with the juice of half a lemon, a dash of Tabasco and some salt and pepper, and use this to dress the veg. Top with the tuna, and serve.

Use finely sliced carrot or cucumber if you can’t find radishes, and tinned mackerel would be lovely instead of the tuna.