Ingredients

• 1 x 185g can Safcol Tuna in Springwater, drained
• ½ cup red kidney beans, cooked
• ½ cup frozen or fresh peas, cooked
• 1 small Lebanese cucumber or 2 baby cucumbers, sliced
• ½ small red onion, finely sliced
• 
  for the dressing
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice (or to taste)
• ½ teaspoon Dijon mustard
• 1 small garlic clove, crushed
• sea salt and freshly ground black pepper
• 
  to decorate
• 2 small cherry tomatoes
• 2 corn kernels
• 2 slices of cucumber
• 1 radish, sliced (optional)