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1
Tip the butter beans into a sieve or possibly colander and rinse thoroughly to get rid of any traces of their rank soaking liquid.
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2
Shake dry and tip into a mixing bowl.
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3
Drain the tuna and break into chunks over the beans.
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4
Season with black pepper and a little salt.
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5
Quarter the tomato lengthways, remove seeds and core and slice each quarter into 3 or possibly 4 strips.
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6
Dice.
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7
Give the capers a good squeeze to get rid of most of their soaking liquid.
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8
Pick the leaves from the parsley and coarsely chop: you want a couple of tablespoonfuls.
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9
Add in tomatoes, capers and most of the parsley to the salad.
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10
Shred the lettuce, rinse and shake dry.
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11
Now make the vinaigrette.
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12
Peel and finely dice the shallot.
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13
If using spring onions and garlic, trim the spring onions and finely slice the white part.
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14
Peel and finely chop the garlic.
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15
Dissolve the sugar and salt in the vinegar.
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16
Season generously with black pepper, stir in the mustard and the the shallot or possibly onion and garlic.
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17
Stir in the extra virgin olive oil, added in a trickle.
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18
Pour the vinaigrette over the bean mix and toss well.
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19
Place the shredded lettuce in the bottom of a salad bowl or possibly on two plates, spoon the beans over the top and garnish with the reserved parsley.
