Beans and tuna

Reading the Sydney Morning Herald recently, an interview of top foodies’ suggestions for their kids’ lunchboxes inspired this simple classic.

• 400g can borlotti beans, drained

• 185g can tuna, drained

• 2 tbsp chopped parsley

• 2 tbsp good balsamic vinegar

• Finely diced tomato and lemon zest, to serve

1. Gently combine the beans, tuna and parsley.

2. Drizzle over the balsamic vinegar and top with the diced tomato, lemon zest and parsley.

Cook’s tip: A really good balsamic vinegar has an almost sweet quality to it that kids love – just use it sparingly at first, so they enjoy it.