White Bean Tuna Salad

I have a confession to make - I think I have a strange obsession with tuna salad recipes. Mind you, I can't stand the traditional gloppy, unappetizing tuna salad you see in your local grocery store deli counter. I make healthy tuna salads made with plenty of fresh ingredients, heart-healthy extra virgin olive oil, and NO mayonnaise. Ever. Here is a take on tuna salad that is simple but very flavorful. I boosted the nutritional value of the salad by serving it over baby lettuce greens and just a little Parmesan cheese for extra calcium. A fresh squeeze of lemon juice brightens all the flavors and provides a little vitamin C, too. If the dressing doesn't sound like it'd be flavorful enough for you, head on over to my Chickpea and Albacore Tuna Salad recipe and use that recipe instead. Enjoy this on a hot summer day when you've absolutely no interest in firing up the stove/oven/grill/etc. This is naturally low in fat and refined sugar-free; I hesitate to add the tag 'gluten-free' to this because there may be trace amounts of gluten in your vinegar - check your labels carefully!

White Bean Tuna Salad

1 (19 oz.) can cannellini beans, drained and rinsed

1 (6 oz.) can albacore tuna packed in water, drained and flaked

2 tbsp. scallions, sliced (or more, to taste)

2 tbsp. extra virgin olive oil

1 tbsp. balsamic vinegar

1 clove garlic, minced

Kosher salt

Freshly ground black pepper

Combine all the ingredients in a medium bowl. Refrigerate until ready to serve.

When ready to eat, serve as is or place a mound of salad on top of lettuce greens and coarsely grate a little Parmesan on top; serve with a lemon wedge.

Serves 4