One of my favorite 'go-to' lunches: Tuna and White Bean Salad.Canned or pouch tuna in water
Drained and rinsed canned cannellini beans
Chopped fresh parsley
Juice of one lemon
capers
splash of extra virgin olive oil
salt and pepper to taste
If I measured when I cook, I would provide amounts...but I don't. Use the amounts that taste good to you, because that's part of the fun of cooking. Splurge here on a better-quality, all-white tuna, and the fresh parsley and lemon. Combine all of the ingredients, and let stand for at least 10 min. It's even better the next day, but not too many days after (c'mon, we're talking tuna).
I like to eat mine spooned into lettuce cups (romain hearts or boston) or with Wasa crackers. Enjoy!
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