Recipe by: Jocelyn Alexander

Serves: 2 as a main meal, or 4 as a side salad



  • 2 tins tuna chunks (I prefer in oil)
  • 2 tins cannellini beans
  • 1 tin kidney beans
  • 1 large onion
  • Juice of a lemon
  • Extra virgin olive oil (to taste, around 1 tbsp)
  • Red Wine Vinegar
  • 1 large pack of feta (or more if you love feta)
  • 1 Large pack of Rocket or other peppery salad like watercress


  • Roughly chop the onion, juice the lemon, and pour the lemon juice over the onion to “cook” it and take away raw onion taste
  • Strain and rinse the beans and add them to the onion mix, do the same with the tuna
  • Chop the feta, add to rest of the ingredients and mix, add red wine vinegar and extra virgin olive oil to taste. The salad will keep well like this overnight, or even the next day
  • When you are ready to eat, rinse the rocket and mix in. If you add earlier the acidity in the lemon and vinegar will make the rocket go grey and slimy

Download PDF version here: tuna-feta-and-bean-salad-jocelyn-alexander