Take a food processor and place the drained and flaked tuna in it. Add in ½ of chopped red pepper, ½ of chopped onion, handful of chopped fresh coriander, 2 tablespoons of capers and 4 cornichons.
Moreover, top the processors’ ingredients with 100g of mayonnaise and 100g of mustard.
Note: Dijon mustard is preferred for this salad as it is rich and contains natural ingredients.
Seal the food processor thoroughly and blend the ingredients for a few minutes until smooth completely.
Unseal the processor and shift the mixture to large serving bowl.
Add in 400g of the drained cannellini beans and mix them with the mixture, using a large whisk or fork. Continue mixing until all the ingredients are coated well.
Sprinkle a good handful of freshly chopped parsley over the top of the salad to improve its look.
Now, you have two options to serve your Cannellini Bean, Tuna and Caper Salad. First, arrange fresh lettuce leaves around a serving platter and place it in the center. Secondly, wrap it in a wheat tortilla and serve.