Tuna and cannellini salad
Photo by Babiche Martens
- Heat a barbecue or frying pan to a medium heat.
- Rub the aubergine and courgettes with oil and cook for 3 or 4 minutes on each side until cooked through. Set aside.
- In a large bowl place the cannellini beans, tuna, lemon zest and juice, olive oil, basil and mint leaves.
- Season with salt and pepper. Cut the slices of aubergine in half.
- Add them and the courgettes to the bean mix.
- Combine well and serve.