This is based on the classic Italian tuna and bean salad, but I’ve gone further. If you have time to toss the beans with the dressing a few hours before you want to assemble and serve, do it. The beans taste wonderful once they’ve marinated for a while. You can roast the peppers yourself or use ready-cooked ones from a jar. The quality of the tuna and the anchovies is very important. I use jarred Ortiz tuna or canned Charles Basset (the latter isn’t as good but it’s cheaper). Waitrose also do very good own-label jarred tuna in olive oil. This means it’s not a cheap meal, though, as good canned tuna is expensive. When I need this to be a cheap and cheerful lunch, I use supermarket own-label tuna tinned in olive oil. You don’t have to be strict about the quantity of tuna; jars and tins vary a lot in the weight they contain. Get whatever you can find and use your judgment. Source link