TUNA AVOCADO AND CANNELLINI BEAN SALAD

2 tbsp extra virgin olive oil • 1 tbsp red wine vinegar • 1 tbsp Dijon mustard • ½ tsp honey • 140g pack red chicory, trimmed, leaves separated and halved • 400g can cannellini beans, rinsed and drained • 1 tbsp capers, rinsed and drained • 1 avocado, sliced • 2 salad onions, thinly sliced • ¼ x 25g pack flat leaf parsley, leaves picked • John West No Drain Tuna Steak with Spring Water Fridge Pot