Preparation time: 3 minutes
Cooking time: 0
Serves: 1 - 2
1 tin tuna
1 tin of kidney beans
1 bunch spring onions
2 tablespoons olive oil
2 tablespoons cider or white wine vineger
herbs to taste - experiment! (I use dried mint and tarragon).
Note - this quantity does me, with a baked potato, as a large meal.
wash the pepper, then chop it.
In a lage bowl, mix the vineger, oil and herbs.
Drain the tuna and kidney beans, and add to the dressing. Add the pepper and chopped spring onios, and mix well.
Leave in the fridge if not eating immediately. I invariably eat this with baked potato.