4 Servings
1 Cup, chopped Onions
1 Lemon yields Lemon Juice
2 Can Tuna
4 Cup White Beans
1/2 Cup Spearmint
1/2 Tsp Pepper
1 Lemon Lemon Zest
1 Tsp Crushed Red Pepper Flakes
1 Dash Salt
Sprinkle some of the lemon juice over the chopped onions while you prepare the other ingredients.
This will take some of the edge off the onions.
Drain the oil from the tuna and put the tuna into a large bowl.
Add the beans to the tuna and gently stir to combine.
Add the onions, herbs, black pepper, lemon zest and lemon juice and mix to combine.
Add red pepper flakes and mix.
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.
Chill before serving.
This salad will last several days in the fridge, tightly covered.
Recipe inspired by: http://www.
simplyrecipes.
com/recipes/white_bean_and_tuna_salad/
