Lunch Box: Tuna & Green Bean Chopped Salad
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Step 1.
Boil your green beans in water until soft, drain, and then allow to cool.
Step 2.
Chop and discard the heads off the pickled guindilla chillies. Add your beans to a chopping board along with your tuna and chillies and roughly chop them up.
Step 3.
Add in your capers and continue to chop.
Step 4.
Add all of your chopped ingredients to a bowl and squeeze in the juice from your lemons. Add in a good glug of olive oil and season generously with salt and pepper.
Step 5.
Divide the salad between Tupperware containers and box up. Pop in the fridge until needed - these will keep for up to 3 days.
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