2 small or medium white or red onions, thinly sliced
2 x 185g cans or jars tuna in olive oil, drained
1 x 400g can cannellini beans, drained and rinsed
1 x 400g can borlotti beans, drained and rinsed
1 cup flat-leafed parsley, roughly chopped
1-2 red chillies, sliced
¼ cup capers
juice of 2 lemons
4-6 tablespoons extra virgin olive oil
3 cups self-raising flour
½ teaspoon salt
125g creamy feta
1½ cups Greek yoghurt
½ cup pitted kalamata olives, chopped
4 tablespoons olive oil

One of my go-to summer recipes at the beach is a simple Italian salad of canned beans and tuna. Here I have added a few more ingredients and served it with olive and feta barbecue flatbreads. There are no anchovies in this recipe, but you could add them if you are a fan.


1.Put the onion in a bowl and cover with cold water.
2.Let sit for at least 15 minutes, then drain and dry well.
3.Place the tuna, cannellini and borlotti beans, red onion, parsley, chilli and capers in a serving bowl.
4.Add the lemon juice and olive oil and toss gently to combine.
5.Season to taste with salt and pepper.
6.Serve with black olive & feta barbecue bread.
8.In a large bowl, combine the flour and salt.
9.Crumble the feta into another bowl and mash together with the yoghurt and olives.
10.Add this to the flour and knead with your hands to form a soft dough, adding a little water if you need to.
11.Divide into 12 pieces.
12.Flatten and shape each into a roughly 15cm x 10cm flatbread.
13.Heat a barbecue or grill plate to medium/hot.
14.Brush the flatbreads liberally with oil and grill for 3 minutes on each side until browned and raised.

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Sara Black

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