400g can cannellini beans
Juice 1 lemon
Sea salt and freshly cracked pepper
100g young green beans, trimmed
1 cup double shelled broad beans
1/2 punnet Flavorite Conchita Cherry tomatoes
3 tbs olive oil
1 tbs baby capers
420g canned tuna in oil, drained
1 small red onion, sliced
1 lebanese cucumber, peeled and slice
8 pitted kalamata olives, chopped
1/4 cup torn flat leaf parsley leaves
Rinse cannellini beans and drain well. Put into a bowl with lemon juice, salt and pepper. Drop green beans and broadbeans into boiling water, bring water back to the boil for 30 seconds, drain and resfresh in cold water. Drain.
Place halved cherry tomatoes on a baking tray and sprinkle with salt and pepper. Drizzle with olive oil and roast in a hot oven 2 mins. Fry capers in little oil for 1 min and drain on kitchen paper. remove and chill.
Break tuna into chunks and put into a bowl with all the beans, capers, tomatoes and juices, onion, cucumber olives and parsley. Toss gently.