CANNELLINI BEAN AND TUNA SALAD

By Ange

Cals: 347/ F 10g/ CHO 42g/ P 32g

Meal Prep Time: 30 minutes

Serves: 2

Ingredients:

1 Punnet cherry tomatoes (250g)
1g Olive oil spray
1 x 400g Can drained cannellini beans (240g),
rinsed and drained
1 x 185g Can tuna in oil, drained
1 Red onion (89g), thinly sliced
50g Avocado, sliced
80g Baby spinach
Lime/ lemon juice

Method:

Preheat oven to 180°C and line a baking tray with
non-stick baking paper.
Place tomatoes onto prepared tray. Spray with oil
and season with freshly ground black pepper. Roast
for 20 minutes or just until soft and wrinkled.
Place beans, tuna, onion, avocado, spinach and
tomatoes in a large bowl. Toss gently to combine.
Divide between plates. Season with pepper and
serve with a dash of lemon or lime juice.

Our founder

Ange Drake is an personal trainer, women’s empowerment coach and fitness blogger in the northern suburbs of Melbourne. She is the director of one of the few womens’ only strength training gyms in Melbourne, 23W. Ange helps women to learn how to use strength based training, nutritional strategies and a positive mindset to transform their bodies, relationship with food and mind.

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CANNELLINI BEAN AND TUNA SALAD