Since it's too hot to cook we've been existing almost entirely on this tuna and cannellini bean salad.  Thankfully it's chock full of flavor and very handy to have in the fridge either to nibble on by itself or as a filling in a wrap or sandwich.  Use whatever herbs you have available and if you like add a chopped up apple or avocado.  The important point to remember is use the best quality tuna you can find. That mushy stuff won't do at all.

Tuna and Cannellini Bean Salad

2 cans of best quality tuna

1, 14 oz can cannellini beans, rinsed

1 red pepper, cored and diced

A generous bunch of fresh herbs, chopped, such as: mint, basil, thyme, oregano, parsley

1 tablespoon capers

1 tablespoon red onion, minced

A couple of green olives, pitted and diced

Red Wine Vinegar Dressing

3 tablespoons red wine vinegar

Sea salt, freshly ground black pepper

1 heaped teaspoon Dijon mustard

1 teaspoon minced fresh herbs - as above

6 tablespoons olive oil

To make the salad, place all the ingredients in a large bowl and combine thoroughly.

To make the dressing, mix the vinegar, salt, pepper, mustard and herbs together.  Add the olive oil one tablespoon at a time whisking to combine until it has emulsified.  Taste to see if you need any more salt or pepper.

Pour the dressing over the tuna mixture and combine.  Cover and place in the fridge for up to 2 days.