How to make pea, tuna and white bean salad with lemon dressing

Mix the main ingredients with spinach, cucumber, red onion and capers to create this quick, fresh and healthy summer starter

The dish calls for nothing more than a simple bit of crusty bread and butter on the side

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 three minutes. To microwave 227g (8oz) of frozen peas, add 15ml (1 tbsp) of water, place in a non-metallic container and cover. Cook on full power for four minutes at 750W, or four and a half minutes at 650W.

Serves 4

400g frozen peas
​425g can tuna, drained
½ 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, de-seeded 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.

For more recipes, go to pea.org