So when we are looking for a super-easy-I’m-hungry-now-and-I-don’t-want-to-spend-time-cooking meal we’re prepared. This combination, canned tuna with white beans and onions is classic, and so easy! It helps to have a high quality canned tuna, packed in olive oil. If you have water-packed tuna it will still work, but you’ll need to add a lot of olive oil to help it come together. An herb or bitter of some sort is a bright addition too. Mint, parsley, arugula are all growing around our garden at some point, and depending on the season we gather what we can find. You could also use cilantro, tarragon, or rosemary. A little Tabasco or chili pepper will give the salad a bit of zing. Try substituting the white beans with garbanzo beans. (Make homemade beans on the stovetop or in a pressure cooker if you have time!) This salad is designed for improvisation. Add the onions, herbs, black pepper, lemon zest and lemon juice and mix to combine. Add Tabasco or chili 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 extra virgin olive oil. Add salt to taste.
