Tuna & White Bean Salad

Ingredients

• 10 oz Tuna (good canned tuna in oil earns its price here)
• 2 cans white beans, drained
• 1 cup Cherry Tomatoes, halved
• ½ red onion, sliced paper-thin and rinsed
• ¼ cup olive oil + juice of 1 lemon + 1 tsp dijon
• Big handful parsley + capers
• Salt, pepper, chili flakes

Method

1. Whisk the dressing: oil, lemon, dijon, salt, pepper, chili flakes.
2. Toss the beans and onion with the dressing FIRST and rest 5 minutes — beans drink dressing; the head start matters.
3. Fold in the Cherry Tomatoes, capers, and parsley.
4. Flake the Tuna over in chunks and fold ONCE — gently; chunky beats mush.
5. Serve with bread or over greens. It keeps a day, travels anywhere, and out-eats most lunches that required actual cooking.