TUNA & BEAN SALAD WITH BLACK OLIVE & FETA BARBECUE BREAD

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

	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
	FOR THE BLACK OLIVE & FETA BARBECUE BREAD
	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

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.
7.	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.