But I was wrong, and I had forgotten his love of wacky things - things like creative tins of food (not the food in them you understand, just the tins themselves!). Hence I found myself wandering around the market looking for circular (he had been quite specific about them not being oval) tins of tuna. I became like a twitcher, hunting out the most beautiful round tin I could find - I hope he will not be disappointed.
Once home I needed a taste of Spain to cheer me in this cold grey climate, so one of the tins had to be opened - sorry Chris!
Tuna with Cannellini Bean and Roasted Red Pepper
3 red peppers, halved and deseeded
200g can tuna in oil
1/2 tsp mustard
1/2 tsp honey
1/2 tsp balsamic vinegar
1 red onion, peeled and finely sliced
60g cherry tomatoes, halved
380g can cannellini beans, drained
sprigs of fresh parsley
1. Place the pepper halves under a hot grill, skin side up, and leave them until they are totally black.
Place them in a bowl and cover with cling film and leave until cool enough to handle. Peel off the charred skin and slice the peppers.
2. Drain the oil from the tuna into a bowl and whisk in the mustard, honey and balsamic vinegar to taste.
3. Using a fork, break up the tuna and place onto a platter. Add the strips of red pepper, drained cannellini beans, red onion and cherry tomatoes.
4. Pour over the dressing and toss very briefly. Scatter over the fresh parsley and serve.