Zest and juice the lemon(s), then cut the zest smaller with scissors. See our lemon Tip. Combine the onion with the lemon juice and leave to sit while prepping the other ingredients. This will 'cook' the onion, and take away its harshness.
Drain the tuna in a sieve (wash any oil off if you want it lighter), then place in the bowl in which you plan to serve, and flaker thoroughly with a fork, but do noy mash
Chop the chillies finely, removing the seeds and pith if you want it less hot. See our chilli Tip. Chop the parsley and, if using, the mint. See our herb Tip. Drain the beans in a sieve, rinsing thoroughly in cold water. Dry on kitchen paper..
Add the onions to the tuna, together with the soaking lemon juice to taste, and stir to combine. Add the chopped chillies, herbs, lemon zest and a shake of both green and red Tabasco, if using, to taste. Season with salt and black pepper. Add the yoghurt, just enough to make the salad moister and come together. Taste frequently when adding the seasonings to get the spice level, acidity and flavour profile right - you can add more chilli, lemon, yoghurt or seasoning until you like it. Stir well.
Carefully fold in the beans with a large metal spoon until they are coated, but do not over-stir or the beans will break
Chill the mixture in the fridge for about 1 hour to allow the flavours to develop. Remove from the fridge about 30 mins before serving.
Serve on a bed of salad leaves and enjoy!
