CANNELLINI BEANS WITH TUNA ON FOCACCIA

20 MINS, PLUS 30 MINS CHILLING

SERVES 4

— 1 red onion, very finely diced

— 500g ripe tomatoes, finely chopped (keep the juices)

— 1 red pepper, very finely diced

— 1 garlic clove, very finely chopped

— 2 x 400g tins of cannellini beans, drained and rinsed, or use butter beans or borlotti beans — 2 tbsp good olive oil, plus more to serve

— zest of ½ lemon and juice of 1

— 80g pitted black olives — ½ small bunch of parsley, leaves picked and roughly chopped

To serve

— focaccia, sliced, 2 pieces per portion — 2 tins or jars (about 250g) of good-quality sustainable tuna in olive oil, drained

In a big serving bowl, mix together the onion, tomato (including all of the tomato juices), pepper and garlic with a big pinch of salt, then put to one side.

In a small bowl, dress the beans with two tablespoons of olive oil and season well with salt and pepper to taste, then add the lemon zest and juice and stir through with the chopped vegetables.

Put in the fridge for at least 30 minutes (an hour is ideal for the flavours to develop). After this chilling time, stir through the olives and parsley, checking the seasoning and adding more salt and pepper, if necessary, to taste.

To serve, lightly toast the focaccia and top with enough tuna to satisfy, then spoon over the bean mixture and drizzle with olive oil.