Tuna And White Bean Salad With Warm Lemon Oil And Red Onion

1. 1

   Drain, rinse and drain again the beans and put in a serving bowl. Casually drain the tuna; when most of the oil has been poured off, add the fish and remaining oil to the beans. Toss gently to break up large chunks of tuna. Add the slivered onions.

2. 2

   In a very small pot, heat the olive oil until bubbling but not smoking; toss in the lemon zest, and remove the pot from the heat. Let cool slightly and then pour over the salad. Season rather generously with salt and fresh black pepper, squeeze a small lemon wedge over everything, toss on your chopped parsley and stir to combine.

* Per serving · 4 servings · Values may vary.

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