How To: Make a hearty white bean tuna niçoise salad

Take a bowl with sliced raw shallot and layer in some halved cherry tomatoes. Add in a cup of white beans, then a can of italian tuna, drain the oil (packed in olive oil) and break it up a little as you add. Add a big handful pitted calamata olives, cut in half. Take a couple of teaspoons of mustard, and whisk in a tablespoon of balsamic vineger, and drizzle in a couple tablespoons of olive oil. Add salt and pepper generously, becuase there is bread in this salad. Add the dressing to your salad, cube up some crunchy bread and add it in, then toss the salad gently. Taste the salad and add salt if needed.