This weekend was very white for much of the east coast. My apartment is perched in the middle of one of Worcester’s seven hills, looking west. Normally I can see across the entire city, but on Saturday the visible world was reduced to one street. On a day when all your cross-state travel plans are cancelled, you might as well embrace being homebound. I hung up the gallery wall of food art in the kitchen, learned how to play Risk (not my best game), and read on the couch. When it came to eating, it was time to turn to the pantry. This salad entered my brain from something I had pinned ages ago, but when I clicked on the recipe the page was dead. Going off of that single picture I created what I hoped it would have been like, and was so happy with the results I made it again for lunch on Sunday.
This is more a bean salad than a tuna salad, with a big hit of lemon. I can see it being just as great for a picnic as it is for a day inside, and the flavors improve with a couple hours in the fridge. Eating it by the spoonful is perfectly acceptable, but it is also great on crackers or bread, or on top of a salad (may I suggest this one?).
White Bean and Tuna Salad
Serves 3 as a meal, 6 as a side.
- 1/2 cup minced red onion
- Juice from 1/2 a lemon
- 1 28-oz can white beans (or 2 15.5-oz cans), rinsed and drained
- 1 4-oz can tuna, flaked with a fork
- 1 tablespoon extra virgin olive oil
- 3 tablespoons chopped parsley
- Pinch of flaky sea salt
- A few big grinds of black pepper
Add the minced onion to a medium bowl (large enough to fit the beans in) and pour the lemon juice over. Stir to coat and let sit while you get everything else ready. Add the beans, tuna, olive oil, parsley, salt, and pepper to the bowl and stir to combine. Taste, and adjust for seasoning.