Serve this White Bean and Tuna Salad for lunch or as part of a soup-and-salad supper. It’s a classic combination, healthy, and so easy to make.
We would recommend canned tuna packed in olive oil. Water-packed tuna still works but you’ll need to add a lot of olive oil to help it come together.
This recipe is courtesy of Cooking Fresh With The Old Farmer’s Almanac.
Flake the canned tuna into a large bowl. Add the beans, scallions, red pepper, and basil. Stir to blend, then sprinkle with lemon zest.
(Optional: Soften red peppers by boiling in a saucepan of water (uncovered) for 1 minute. Drain and set aside.)
Using a pestle and small mortar, work the salt and garlic into a paste. Add the lemon juice and stir with the pestle until the salt is dissolved. Transfer the paste to a small bowl. Gradually add the oil, whisking constantly. Season with black pepper and whisk to blend.
Pour the dressing over the bean mixture and toss to coat. Serve on a bed of lettuce and top with black olives.