Flavour bombs When I’m making this I normally pop to the deli part of the supermarket to get the marinated artichoke hearts and olives- you know the really delicious ones? Of course any kind of artichoke hearts or olives will work but I like that these are marinated and packed with flavour. If you have the choice with the ones in jars, the oil packed ones are more delicious. Don’t over cook the beans You really only want to make this with tender fine green beans. And you don’t need to cook them for very long at all, you want them to still have a nice bite to them. Something I was told when I was starting to cook is that with any green vegetable when you’re boiling them…if you can smell it, you’ve overcooked it. Not the most helpful advice in some ways as by then it’s too late but it is true. Think of overbuild Brussel sprouts with their very particular smell. That doesn’t happen if you cook them for just a few minutes and leave them with a bit of bite. Tuna The quality of the tuna is important here, you want to get the lovely jarred kind where it’s packed in olive oil and you get beautiful big shards of tuna. Cannellini beans I love the addition of cannellini beans to bulk things out and make it a bit more filling. You could also add chickpeas - either just as they are or roasted for a bit of crunch. Make ahead This keeps so well in the fridge but I would add the basil and rocket just before eating as they do tend to wilt in the fridge. And like with anything like this, it’s always nicer room temp than fridge cold, so make sure you give it long enough to warm up before you eat it.