Cook the Riso Gallo 3 Grains in boiling water following the cooking instructions on the packet. Drain in a colander and allow to cool.

Cook the French beans in boiling water for 3-4 minutes, then refresh in cold water, drain well.

Make the dressing by whisking together in a bowl the mustard, balsamic vinegar and oil, season to taste.

Drain the tuna from the tin adding the oil from it to the balsamic dressing, then flake the tuna into large pieces.

In a bowl place the cooked grains, tuna, tomatoes, French beans, capers and red onion.

Pour over the prepared dressing and toss gently together, season to taste.

Transfer to a serving bowl, garnish with the lemon wedges if using and serve.