400 g (13 oz) can cannellini beans, rinsed and drained
1 red onion, finely sliced
65 g (2 1/2 oz) cherry tomatoes, halved
parsley leaves, to garnish
Cook the red peppers, cut side down, under a preheated hot grill, until the skins turn black. Place them in a large bowl, cover with clingfilm and leave until cool enough to handle, then peel away the blackened skin. Slice the peppers.
Drain the oil from the tuna into a bowl and whisk in the mustard, honey and balsamic vinegar to taste.
Using a fork, break up the tuna and divide between 4 plates. Add the strips of red pepper, drained cannellini beans, red onion and cherry tomatoes.
Pour over the dressing and toss very briefly. Serve scattered with parsley leaves.