400g frozen peas
425g can tuna, drained
1/2 red onion, peeled and finely diced
440g can of cannellini beans, drained and rinsed
3 tbsp roughly chopped flat leaf parsley
2 tbsp capers
1 cucumber, peeled, deseeded and cut into chunky batons
150g spinach leaves, blanched
Juice of 2 lemons
2 tbsp olive oil
Sea salt and freshly ground black pepper to season
Cook the peas in slightly salted boiling water for two minutes and refresh under cold water. Place the peas, tuna, onion, beans, parsley, capers, cucumber and spinach in a bowl and turn gently.
Mix the lemon juice and olive oil together in a bowl and season with sea salt and black pepper. Toss salad in the lemon dressing .
Serve with crusty bread and butter.
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.
When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)