Preparation
Step: 1/16

Soak the beans in water overnight. Drain in a sievem then place in a pan, cover with water and bring to the boil. Cook for about 1 hour.

Step: 2/16

Wash the spring onions.

Step: 3/16

Cut diagonally into rings.

Step: 4/16

Wash, halve and deseed the peppers and chillies and cut into cubes or strips.

Step: 5/16

Cut Peppers in cubes, peppers cut into strips.

Step: 6/16

Finely chop the anchovies.

Step: 7/16

Squeeze the juice of the lemon.

Step: 8/16

Place in a bowl with the anchovies and olive oil.

Step: 9/16

Add the orange juice and hot peppers and crush in the garlic.

Step: 10/16

Season with salt and pepper and stir with a whisk.

Step: 11/16

Drain the beans.

Step: 12/16

Tip the beans into a bowl. Pour over the dressing and leave to cool slightly.

Step: 13/16

Wash the parsley, shake dry and cut into strips, reserving a few leaves for garnishing.

Step: 14/16

Drain the tuna and flake.

Step: 15/16

Drain the olives and add to the beans with the spring onions, parsley and peppers.

Step: 16/16

Add tuna, mix and season to taste. Serve on plates garnished with parsley.