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RECIPE - Simple Tuna Fagioli

If your body is craving something healthy and you are all out of inspiration might I humbly suggest this assembly of powerhouse ingredients. Tuna Fagioli is an Italian Classic but I’ve given it a StealthHealth makeover with the addition of olives and a zingy dressing of olive oil, apple cider vinegar and lemon juice. Buon Appetito!


KITCHEN TIME: 10 mins prep, 0 mins cooking


1 x 400g can mixed beans, drained and rinsed

1 can tuna in olive oil, drained

½ small red onion, thinly sliced,

A handful of pitted olives (green or black), halved

A handful of flat leaf parsley, chopped

Zest of ½ a lemon, finely grated


2 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

Juice of ½ a lemon

1 tsp Dijon mustard

1 tsp honey

1 tsp dried mixed herbs

Sea salt

Black pepper

PREP TIP: The dressing is my standard ‘Midlife’ dressing which I always have made up in the fridge, so make more than you need and keep it on standby to make this recipe even quicker next time!

METHOD: Place all the ingredients in a large bowl. Dress liberally and let sit in the fridge for ½ an hour so the flavours develop.

SERVING TIP: I usually have this for lunch with a couple of oatcakes.

Click here for a printable version of this recipe

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