Preparation

Get yourself about 1 1/2 pounds of ripe grape or cherry, vine, and regular tomatoes. Cut the larger tomatoes into wedges, halve the grape or cherry tomatoes, and leave the smaller ones whole. Put them into a bowl with 6 tablespoons of extra virgin olive oil and 2 tablespoons of red wine vinegar. Toss well to coat all the tomatoes with the dressing. Pick the leaves off a few sprigs of fresh basil and scatter them over the salad. Season really well with sea salt and freshly ground black pepper.

Put a large handful of black olives on a clean surface and press down on them with the palm of your hand to remove the pits. Discard the pits and add the olives to the salad. Mix up well in a bowl before serving on plates.

Drain a 15-ounce can of cannellini beans in a colander and add to the tomato salad. Mix up well to coat everything in the dressing.

Drain a small can or jar of tuna, break the fish into small flakes or chunks, and scatter over the salad.