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Tuna, roast pepper, tomato and white bean salad
This is based on the classic Italian tuna and bean salad, but I’ve gone further. If you have time to toss the beans with the dressing a few hours before you want to assemble and serve, do it. The beans taste wonderful once they’ve marinated for a while. You can roast the peppers yourself or use ready-cooked ones from a jar.
The quality of the tuna and the anchovies is very important. I use jarred Ortiz tuna or canned Charles Basset (the latter isn’t as good but it’s cheaper). Waitrose also do very good own-label jarred tuna in olive oil. This means it’s not a cheap meal, though, as good canned tuna is expensive. When I need this to be a cheap and cheerful lunch, I use supermarket own-label tuna tinned in olive oil. You don’t have to be strict about the quantity of tuna; jars and tins vary a lot in the weight they contain. Get whatever you can find and use your judgment.
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