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  • Sep 24th 2019
  • 0 comment


2 spring onions, roughly chopped
2 tsp finely grated lemon rind
Juice ½ lemon
2 tbs fresh oregano
400g can cannonellini beans, drained
185g can tuna in oil, lightly drained
1 tbs mayonnaise
Salt & freshly ground black pepper, to taste
1 small bagette, cut into thick slices
1 ripe red tomato, cut into thin slithers, to serve
2 tbs olive oil


Place the spring onions into the blender jug and cover.

Select speed 2 (Chop), process quickly to chop.
Add the lemon rind and juice, oregano and beans. Cover and pulse on puree 5 seconds.

Add the tuna, mayonnaise and salt and pepper to taste. Cover and puree for 6 seconds or until desired texture.

Toast the bread until golden on both sides. Top with the bean and tuna spread, then top with the tomato slices. Drizzle with olive oil and season with salt and pepper.