Tuna and white beans with olives

INGREDIENTS
400g can butterbeans, drained and rinsed
400g can cannellini beans, drained and rinsed
2 x 200g cans tuna in olive oil, drained
2 tbsp white wine vinegar
salt and freshly ground black pepper
1 tsp wholegrain mustard
1⁄2 tsp mild paprika
about 12 black olives, pitted and halved
2 tsp capers in vinegar, drained

METHOD
Tip the beans into a large bowl along with the tuna. Add the vinegar, taste, and season well with salt and pepper.
Add the remaining ingredients, and stir through thoroughly. Taste, and season again if needed. Serve immediately.