the potatoes for about 15 minutes,
until tender. Meanwhile, make the
dressing.Whisk the oil, lemon
juice, chilli powder and garlic in a
bowl big enough to take all the
salad. Tip in the cannellini beans,
onion and parsley.
potatoes and when cool enough to
handle cut them in half lengthways.
Now gently stir the potatoes into
the salad and flake in the tuna. Pile
on to a bed of salad leaves, drizzled
with a little extra olive oil.