The too much mayo and onion tuna salad of my youth has never gone down well in my house and so for many years cans of tuna were never on the grocery list. When the European cans of tuna in olive oil became more readily available, I had to relook at how to convince my family that canned fish could make for a delicious meal. This salad did the trick and works well with seasonal ingredients. In winter I use haricot vert and frozen peas, in the spring and early summer, young asparagus and fresh peas or fava beans.

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