Tuna & White Bean Salad

I thought by now I’d  be settled and knee-deep in stacks of books and autumn baking, highlighters and soups, homemade mulled wine and maybe a cheeky Halloween craft project or two. Alas, none of it is true, and it doesn’t look like it’s about to get any easier anytime soon, owing to an insidious landlord and a system that seems to be against us. To put it plainly and mildly, moving to London has been FAR more difficult than I thought — a topic for a different post altogether.

Needless to say I haven’t been doing much cooking. When I do it’s usually quick and easy and we’re restricted — it has to be stove-top. We have no working, operable oven, for now, and it’s driving me mad.

About a week ago I tried something new for the first time in the new kitchen. I saw the recipe in delicious magazine, which I now have two issues of and I swear half the pages are dog-eared (everything looks tantalizing when you’re unable to make it!). This tuna and bean salad is quick, easy, and delicious. I made it without the red onions but otherwise followed the recipe exactly. The beans-in-stock step could be skipped if you wanted this salad cold (substituted for a little more seasoning).

A note about the picture: I recently gave into technology and decided it was time for a smartphone. As you can see I hadn’t got the hang of the camera yet, so please forgive the bad photo!

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