3 red peppers, halved and deseeded
1 x 200g can tuna in oil
1/2 tsp mustard
1/2 tsp honey
1/2 tsp balsamic vinegar
1 red onion, peeled and finely sliced
60g cherry tomatoes, halved
1 x 380g can cannellini beans, drained
A few sprigs of fresh parsley
Place the pepper halves under a hot grill, skin side up, and cook them until they are totally black.
Place them in a bowl and cover with cling film and leave until cool enough to handle. Peel off the charred skin and slice the peppers.
Drain the oil from the tuna into a bowl and whisk in the mustard, honey and balsamic vinegar to taste.
Using a fork, break up the tuna and place onto a platter. Add the strips of red pepper, drained cannellini beans, red onion and cherry tomatoes.