Tuna & Beans with Crispy Chilli Capers

Add a generous drizzle of olive oil to a saucepan, then set it over a medium heat. Finely chop the chilli. Once hot, add the pine nuts, chilli and capers. Cook until the pine nuts have turned golden, then transfer everything to a bowl.

Tip the tuna ragù and drained beans into the empty pan, turn the heat up to medium-high and reheat. If the mixture is too dry, add a splash of the reserved bean liquid. Taste and season with salt and pepper, if needed.

Share the bean mixture between bowls and top with the crispy chilli caper drizzle.