Tuna and white bean salad recipe by Rosie Reynolds

You should find most of the ingredients for this simple and delicious dish in your store cupboard

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I love a recipe that relies on store-cupboard ingredients, especially when it tastes this good. This is my ultimate working-from-home lunch, but I also love it in a buffet. Leave out the rocket and the bean and tuna base will be good in the refrigerator for a couple of days; just refresh with a drizzle of oil before serving. For a stylish lunch for friends, just pile on top of good-quality toasted sourdough and, voilà, it’s ready.

Serves 2
red onion ½, peeled and cut into half moons
lemon juice of ½, or 1 tbsp red or white wine vinegar
salt and freshly ground black pepper
white beans 1 x 400g tin, drained
tuna in oil 1 x 110g tin, some of the oil reserved for drizzling
jarred roasted red pepper 1, drained and torn into strips
capers 1 tbsp
black olives a handful, whole or roughly chopped
rocket a handful