I hope that by now you have organised your summer wardrobe, packing away all those heavy things you needed to get through winter. By wardrobe, of course, I mean pantry, the wardrobe of the kitchen.

It is vital to have your summer pantry planned, prepared and stocked up so you can forget all about it while the sun is shining. This light, refreshing, no-cook salad, for instance, is made up of things that may be sitting on your pantry shelf — tuna, white beans, olive oil — with a quick stop for the fresh ingredients — celery, cherry tomatoes, lemons and parsley — on the way home.

My summer list includes anchovy fillets, salted capers, black and green olives (especially the Fresh Olive Company’s lovely green Luques Royales), Japanese mirin and rice vinegar (great for vinaigrettes), Dijon mustard, extra virgin olive oil, red wine and sherry vinegar, sea salt, Finn Crisp crispbreads, pickled beetroot, preserved lemons, saffron threads, tinned tuna, sweet chilli sauce, cornichons or gherkins, and walnuts, almonds and pistachio nuts.

Then there is the “semi-fresh” list of killer ingredients that turn a simple grill or summer salad into something special: cured chorizo sausages, a big wedge of parmesan, feta, haloumi, mozzarella and goat’s cheese, and a whole Italian salami ready to peel and slice at will. That, and some fresh accessories picked up daily, should see me through.

Along with a bottle of Pimm’s No 1 or the rather nice Plymouth Fruit Cup, naturally, topped with slimmer’s tonic water rather than lemonade or ginger ale.

Ingredients
Serves 4

Prep: 15 mins

4 celery stalks
2 red shallots, peeled, or 4 spring onions
2 x 400g tins white beans, eg, cannellini
400g tinned tuna in olive oil
3tbsp extra virgin olive oil or reserved tuna oil
2tbsp lemon juice
1 garlic clove, crushed
1tsp grated lemon zest
2tbsp flat parsley leaves
2tbsp small black olives 100g cherry tomatoes, halved

METHOD

String the celery and finely slice on the diagonal. Finely slice the red shallots or spring onions. Drain the white beans, rinse and drain again. Drain the tuna and break into chunks or flakes, reserving the oil if you think it is nice enough ( some tinned tuna oils are not worth keeping).

In a bowl, combine 3tbsp of the tuna oil or extra virgin olive oil with the lemon juice, garlic, lemon zest, parsley and olives, tossing well.

Add the cherry tomatoes, celery, shallots or spring onions, white beans and tuna, and toss lightly. Serve on a large platter and scatter with a few extra parsley leaves.

jill.dupleix@thetimes.co.uk

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