3 tablespoons lemon juice
2 cans cannellini beans (800g)
200g chargrilled capsicum, drained
½ red onion, sliced
2 tbsp. olive oil
2 tbsp. dried parsley flakes
Pinch pepper
185g tin tuna in springwater
1. In medium serving bowl, combine lemon juice, beans, capsicum, olive oil, parsley, and pepper. Gently toss in tuna to serve.
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