Tuna with white beans, sun-dried tomatoes, spicy sauce & capers

Empty the beans into a large mixing bowl and rinse in plenty of warm water from a kettle until they separate and warm up. Drain, then return to the bowl.

Add 1 tbsp sun-dried tomato oil, the tuna and capers and mix together.

Remove about half the sun-dried tomatoes from the jar, roughly chop into 3-4 pieces each and add to the bowl. Mix well so the tuna breaks into flakes and everything is combined.

Break the lettuce head into leaves (or use any leaves you have in your fridge) and scatter in a large serving bowl. Top with the bean salad, then scatter over the sliced onion.

Mix the harissa with the lemon juice and 2 tbsp sun-dried tomato oil, then drizzle over the salad just before serving.