Start by preheating your oven at 180℃ , lightly smash your garlic cloves and at to a roasting tin along side your tomato’s. Coat in salt, pepper and a generous amount of olive oil. Roast for 40 minutes until soft and blistered.
In the meantime chop your parsley and red onion and rinse your beans.
Once your tomato’s are done remove from oven. Smash the garlic and half of the tomato’s with a fork to create a base for your sauce, add in your red wine vinegar and any remaining olive oil. Add in your beans, rocket and red onion and give it a good toss to coat everything in the juices. Add extra olive oil or vinegar if it’s slightly dry.
Taste for any extra seasoning and plate up on a serving platter.
Top with your capers, tuna and parsley and finish with juice from half a lemon.