Crunchy Tuna & Cannellini Salad

Ingredients

• 4 oz (120 g) canned tuna in water
• 2 1/2 oz (75 g) canned cannellini
• 2 1/2 oz (75 g) celery
• 3 1/2 oz (100 g) red bell pepper
• 2 1/2 oz (75 g) romaine lettuce
• 1 tsp (5 g) capers
• 1 tbsp (15 ml) extra-virgin olive oil
• 1 tbsp (15 ml) lemon juice
• 1 oz (30 g) endive leaves
• 1 tbsp (3 g) fresh parsley

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Method

1. Rinse the cannellini until the water runs clear and dry the beans on a towel, or they water the dressing down; drain the tuna, press out the brine and break it into big flakes.
2. Cut the bell pepper into short strips, shave the celery into thin crescents and chop the romaine into ribbons; cut fine it stays crisp three days.
3. Whisk the olive oil with the lemon juice and the capers, then turn the pepper and the celery through the dressing first. Leave them a minute before the beans and the tuna go in: hard vegetables take it in, dry beans push it to the bottom.
4. Pile it onto the romaine, scatter the parsley and shut the box. Undressed it keeps three days, the dressing in its own jar for up to a week, with endive alongside, bitter enough to stand up to the beans.