- 1 (9 oz) tin tuna in olive oil, drained and roughly broken up
- 2 (14 oz) tins cannellini (lima) beans, drained and rinsed
- (2 3/4 oz) semi-dried (sun-blushed) tomatoes
16 anchovies packed in salt or olive oil, drained and chopped
- about 50 black olives in olive oil, pitted and halved
- salt and freshly ground black pepper
- (6 fl oz) extra-virgin olive oil
- 2 teaspoons dijon mustard
- 1 small red onion, very thinly sliced
- 3 tablespoons chopped flat-leaf (Italian) parsley
- juice of 1 lemon
Put the tuna, beans, tomatoes, anchovies, onion, olives and parsley together in a bowl. Season well with salt and pepper. In a teacup, mix the olive oil, mustard and lemon juice together. Season and check to see whether your balance of lemon to oil is good – remember you are going to add this to something very starchy so it needs a bit of tang. Pour the dressing over the bean and tuna mixture, being careful not to squash the beans. Taste for seasoning and adjust as necessary.