Tuna & roasted pepper salad

Put all the salad ingredients in a large bowl. For the dressing, heat a dry frying pan over a medium heat and toast the coriander seeds, then tip into a pestle and mortar and roughly crush so they release their aroma. Return the pan to a high heat, then add the peppers, skin-side down, to really scorch and blister them (4-5 minutes), then flip over and cook briefly on the other side. Transfer to a plate, then carefully add the reserved tuna oil (it will fizz and spit a bit) plus the green beans, garlic, crushed coriander seeds, lemon zest and juice, plus a good pinch of salt. Return to the heat to bubble together for 1 minute before pouring over the salad ingredients in the bowl. Toss together quickly before serving.