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Haricot bean and tuna salad

The intense flavours of sun-dried tomatoes and pesto can transform a tin of tuna into something really special. You can make this 2–3 hours ahead – store in the fridge until ready to serve.

Serves 4–6

PREPARATION TIME

5 minutes

4 tbsp chopped sun-dried tomatoes

2 x 400g tins of haricot beans, drained and rinsed

4 small spring onions, trimmed and sliced at an angle

120ml (4½fl oz) olive oil

2 tbsp red wine vinegar

2 tbsp pesto

2 x 185g tins of tuna, drained and broken into chunks

Salt and freshly ground black pepper

* In a bowl, mix together all the ingredients apart from the tuna, then carefully stir in the tuna, keeping it in chunks. Season with salt and pepper to taste and serve.