STEP 1

Drain the beans into a fine sieve and rinse under water, then shake off any excess water and add the beans into a large bowl.

STEP 2

Drain the cans of tuna into a fine sieve with a bowl underneath, gently shake the sieve to remove any excess oil and add the tuna into the bowl with the white beans.

STEP 3

Thinly slice the red onion, finely chop the red bell pepper, thinly slice the black olives and roughly chop the arugula, add the ingredients into the bowl with the white beans and tuna.

STEP 4

Add in the olive oil, sherry vinegar and season with sea salt & black pepper, gently stir until well mixed, serve at room temperature or add into the fridge for 1 to 2 hours to serve chilled, enjoy!

Recipe, photo and video courtesy of our friend and Valencia native, Albert Bevia, of the recipe site Spain on a Fork.