14 oz white haricot beans, cooked and drained
1/3 lb tuna fish crumbs in oil
2 finely chopped spring onions
1/3 lb green and black olives, pitted and chopped
1/4 cup canned red pepper, cut in squares
Zest of 1 lemon
4 tbsp extra virgin olive oil
2 tbsp white wine vinegar
2 tbsp chopped parsley
Place the drained beans in a salad bowl and add the spring onions, olives and pepper.
Beat the oil with the vinegar, add the lemon zest and the tuna fish and pour over the beans. Mix with care and leave to settle. Sprinkle with parsley and serve.
Recipe courtesy of Spain GourmeTour magazine