FOR THE DRESSING
3 tbsp rapeseed oil
1 tbsp white wine vinegar
1 tbsp Dijon mustard
½ tsp caster sugar
FOR THE SALAD
400g can haricot beans, drained and rinsed
220g Waitrose Albacore Tuna In Spring Water, drained
½ x 25g pack chives, finely chopped
½ x 20g pack tarragon, finely chopped
½ x 25g pack flat leaf parsley, finely chopped
300g mixed tomatoes, such as Waitrose Limited Selection Cherry Tomatoes or Waitrose Vine Cherry Tomatoes, halved
1 small red onion, cut into thin rings
1. In a large bowl, mix together the ingredients for the dressing until thick and emulsified.
2. Stir in the drained beans, flaked tuna and herbs. Season with sea salt and black pepper, and toss gently to combine.
3. Spoon the tuna mixture onto 2 plates and scatter with the onions and tomatoes. Serve with a green salad and crispy griddled bread.