MAKES 4 SERVINGS
Good oil-packed tuna is an indulgence worth giving in to. Because this
salad has so few ingredients, be sure each component is a worthy part of
this classic dish. This salad begs to be eaten al fresco with good bread and
sharp white wine.

2 tablespoons fresh lemon juice or light vinegar, such as pineapple vinegar, or more to taste
1 garlic clove, minced
3 tablespoons extra-virgin olive oil, or more to taste
Salt and freshly ground pepper
4 cups cooked, drained Rancho Gordo Marcella or Royal Corona beans, or other white beans,
such as corona or cannellini
One 6½-ounce can tuna packed in olive oil, drained and flaked
½ medium red onion, finely chopped
1 teaspoon grated lemon zest
¼ cup chopped fresh Italian parsley or oregano, for garnish

In a large bowl, whisk together the lemon juice, garlic, and olive oil until
emulsified, then season with salt and pepper. Add the beans, tuna, and onion
and gently toss together to coat with the dressing. Taste and adjust with more oil
or lemon juice as needed.

Before serving, gently stir in the lemon zest and garnish with the parsley.

Serve at room temperature or slightly chilled.