Tuscan-Style Tuna Salad
"This streamlined version of a northern Italian idea is perfect for a summer evening: no-fuss, no-cook and big taste. You can even make it ahead and store it, covered, in the refrigerator for several days. If you do, use it as a wrap filling for the next day's lunch. Make Ahead Tip: Cover and refrigerate for up to 2 days...."
INGREDIENTS
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2 6-ounce cans chunk light tuna, drained
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1 15-ounce can small white beans, such as cannellini or great northern, rinsed (see Ingredient note)
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10 cherry tomatoes, quartered
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4 scallions, trimmed and sliced
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2 tablespoons extra-virgin olive oil
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2 tablespoons lemon juice
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1/4 teaspoon salt
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Freshly ground pepper to taste
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Ingredient Note: When you use canned beans in a recipe, be sure to rinse them first in a colander under cold running water, as their canning liquid often contains a fair amount of sodium.
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