White Bean and Tuna Salad

For 4 -6 servings, White Bean and Tuna Salad keeps the list centered on chopped red onions, Zest and juice of 1 lemon and chopped fresh flat leaf parsley. Set aside about 10 minutes.

• Yield 4 -6 servings
• Ready in 10 minutes

Ingredients

• ½ cup chopped red onions
• Zest and juice of 1 lemon
• 2 cans (5 or 6-ounces each) tuna (I prefer albacore tuna packed in water)
• 2 cans (15-ounces each) Great Northern beans (rinsed and drained)
• 1/2 cup chopped fresh flat leaf parsley
• A few splashes of Tabasco sauce or other hot sauce
• 1/2 teaspoon freshly ground black pepper
• Salt and olive oil to taste

Instructions

1. In a small bowl, sprinkle some of the lemon juice over the chopped onions while you prepare the other ingredients. This will take some of the oniony edge off the onions.
2. Drain the tuna and put it into a large bowl. Add the beans to the tuna and gently stir to combine. Add the onions, parsley, black pepper, lemon zest and lemon juice and mix to combine. Add Tabasco or hot sauce to taste. If the salad needs more acid, add a little more lemon juice. If the salad seems a little dry, add a little bit of olive oil. Add salt to taste.
3. Serve chilled or at room temperature. The salad develops great flavor if tightly covered and refrigerated for a couple hours, or up to a day, before serving. Serve with crackers, lightly toasted bread, lettuce cups/leaves, fresh vegetables, etc.

Give it a minute off the heat, then serve it while it is still hot.