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Celery, white bean and tuna salad

Celery, white bean and tuna salad

Total Time
10 min
10 min
Celery is a fridge staple that’s fantastic in salads, where its crunch can really shine. Here, it’s paired with delicate white beans and meaty tuna for a satisfying salad that keeps well in the fridge for up to 2 days. No parsley? Use chopped up celery leaves instead.


Olive oil

3 tsp

Dijon mustard

1 tsp

Fresh lemon rind

½ tsp, finely grated

Lemon juice

3 tsp

Canned cannellini beans

1 400g can, no added salt, rinsed, drained


2 stick(s), thinly sliced

Fresh flat-leaf parsley

¼ cup(s), leaves

Tuna, canned in springwater, drained

1 185g can, flaked


100 g, or lettuce leaves, (optional) to serve


  1. Whisk oil, mustard, lemon rind and juice in a large bowl. Season with salt and pepper. Add beans, celery, parsley and tuna and toss to combine. Serve with radicchio leaves.


INGREDIENT TIP: To store celery, trim off leaves and wrap in foil or place in an airtight container and store in the fridge crisper drawer. Celery leaves can be chopped and used in place of parsley in recipes. TO REFRIGERATE: Salad (without radicchio leaves) can be prepared in advance and stored in a reusable container for up to 2 days.