400g can cannellini beans, drained and rinsed
200g can tuna steak in spring water, drained
4 artichoke hearts from a 390g can, quartered
3 tbsp sun-dried tomato pesto
1 tbsp extra virgin olive oil
1 tbsp white wine vinegar
200g essential Waitrose Crispy Salad
1. Mix together the beans, tuna, and artichokes in a large bowl.
2. Whisk the pesto, oil, vinegar and 2 tbsp water together and heat in a microwave for 30 seconds then toss into the tuna mixture. Toss with the salad and serve.
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