• 1 cup cooked, drained white beans such as Rancho Gordo Royal Corona, Alubia Blanca, or Marcella beans
• About 4 oz tuna packed in olive oil, drained and flaked
• 1/4 of a red onion, finely chopped
• 3 tablespoons extra-virgin olive oil, or more to taste
• 1 tablespoon fresh lemon juice or light vinegar such as pineapple vinegar, or more to taste
• Flaky sea salt and freshly ground black pepper
• 1/4 cup chopped fresh Italian parsley or oregano
• 1 teaspoon fresh lemon zest (optional)

Makes 2 servings

1. In a large bowl, combine the beans, tuna, and onion and gently toss together. Add the olive oil and lemon juice, then season with salt and pepper.
2. Before serving, gently stir in the parsley and fresh lemon zest. Serve at room temperature or slightly chilled.