Salsa verde bean and tuna salad

Tamara West

Salsa verde

2	Anchovies, tinned or bottled, finely chopped or minced
1 clove	Garlic, small, minced
½ cup	Flat leaf (Italian) parsley, finely chopped
1	Lemon, juiced
2 Tbsp	Extra virgin olive oil

Beans and tuna

1 can	Cannellini beans, or kidney beans (400g), rinsed well and drained (Main)
½ cup	Artichokes, canned or bottled, sliced
½ cup	Black olives, pitted
185 g	Canned tuna, in oil, drained, flaked (Main)
2 handfuls	Baby rocket

Directions

1. Mix all salsa verde ingredients together and season to taste with salt and freshly ground black pepper.
2. Toss salsa verde with the beans, artichokes, olives, tuna and baby rocket if you have it. Serve with a little more lemon juice squeezed over.