• 1 jar of butterbeans or white beans (about 700g)
• 1 tin of sustainably caught tuna fish
• 3 - 4 eggs (at room temp)
• 2 Tbls of capers
• ½ tsp of chilli flakes
• 1 small red onion
• 2 Tbls of cider vinegar
• 1 tsp of sugar
• 2 Tbls of Olive oil
• A handful of parsley leaves picked
• Sea salt
• Black pepper

Bring a medium saucepan of water to the boil. Carefully lower in the eggs and cook for 6½ minutes. Remove the pan from the heat and run the eggs under cold water until cool enough to handle. Peel the eggs and set aside.

Drain the beans in a sieve. Meanwhile, peel, halve and thinly slice the red onion. Place the onion in a bowl with the capers, chilli flakes, cider vinegar, sugar, olive oil and a little salt and pepper. Toss everything together well.

Add the beans and tuna to the bowl and gently tumble everything together again. Spoon the salad out onto a large serving platter. Halve the eggs and arrange them over the top.

Toss the parsley leaves through any dressing left in the bowl and scatter them over the salad.

Finish with a little more salt and pepper and a good trickle of your best olive oil before serving.