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Cannellini, tuna & parsley salad

Ingredients

I x can cooked cannellini beans, rinsed and drained

1 x 400g can tuna in oil

1 handful parsley leaves

1/2 red onion, finely sliced

4 tbsp Paul Newman’s Classic Dressing

1/4 cup pepitas, toasted

Method

Simply combine all ingredients in a big bowl, season to taste and serve.

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