INGREDIENTS 

• 1 can tuna chunks, in spring water
• 1 can borlotti beans
• Extra virgin olive oil
• Salt & black pepper to taste
• 1 lemon
• 1 handful parsley, finely chopped
• 1 jar Sacla’ Sun-Dried Tomatoes in Herb Infused Oil

INSTRUCTIONS 

1. Drain the tuna and the borlotti beans and then mix together with the olive oil
2. Season well
3. Add 1-2 segmented lemon pieces and a handful of parsley
4. Stir through the chopped Saclà Sun-Dried Tomatoes and transfer to a serving bowl