Barley salad with cannellini beans, tuna and red onion

Ingredients

For 1 serving

• Pearl barley55 g
• Cooked cannellini beans100 g
• Canned tuna in water80 g
• Red onion40 g
• Celery50 g
• Cherry tomatoes80 g
• Parsley4 g
• Extra virgin olive oil10 g
• Red wine vinegar1 teaspoon
• Saltto taste

Contains: gluten, fish, celery, sulphites,

Method

1. Rinse the pearl barley, add it to a pan of boiling salted water and cook over medium heat for about 30 minutes, until tender but still firm to the bite; drain and cool under cold water.
2. Meanwhile thinly slice the red onion and leave it for 10 minutes in a bowl of cold water with the red wine vinegar to take the edge off; then drain.
3. Wash the celery, remove the strings and slice it thinly; wash and halve the cherry tomatoes; chop the parsley.
4. Rinse and drain the cannellini beans and drain the tuna, breaking it into large flakes.
5. Combine the barley, beans, tuna, celery, tomatoes and onion and dress with the oil, a pinch of salt and the parsley.