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Boil your green beans in water until soft, drain, and then allow to cool.
Chop and discard the heads off the pickled guindilla chillies. Add your beans to a chopping board along with your tuna and chillies and roughly chop them up.
Add in your capers and continue to chop.
Add all of your chopped ingredients to a bowl and squeeze in the juice from your lemons. Add in a good glug of olive oil and season generously with salt and pepper. Serve and enjoy!