Tom Brown: Mediterranean Tuna and Cannelini Bean Salad

1. Gently sweat down the shallots and garlic in the olive oil, until soft and translucent.

2. Add the beans and, carefully as not to break them up too much, warm through.

3. Add the tuna, tomatoes and thyme. Continue to warm.

4. Finish with the fresh basil and lemon juice.

5. Serve alongside crusty bread or some fresh bitter leaves like rocket or watercress.

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