Tuna fennel bean salad
Ingredients
- zest ½ lemon and 1 tbsp juice
- 1 tsp wholegrain mustard
- 1 tbsp extra virgin olive oil
- 400g can cannellini beans drained and rinsed
- small bunch dill, roughly chopped
- small bunch parsley, leaves roughly chopped
- ½ small fennel bulb, thinly shaved with a peeler
- ½ cucumber, peeled into ribbons
- 160g can good-quality tuna in spring water, drained
- 1 heaped tbsp pumpkin seeds
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