Tuscan Tuna Salad.

My version of an easy favorite. This recipe takes 10 minutes to prepare - just long enough for the “bake-at-home” baguette to be ready to eat.

• 1 can cannellini beans, drained & rinsed
• 2 6-ounce pouches of tuna in water
• 4 T chopped fresh parsley
• 4 T chopped red onion
• 1 tomato, seeded & chopped
• 3 T lemon juice
• 1 T olive oil
• freshly ground sea salt & pepper to taste
• fresh bread (baguette, ciabatta, sourdough…)
• avocado, sliced (optional)
• feta cheese (optional)

Flake tuna and mix with beans. Mix in parsley & red onion. Gently fold in tomato. Toss with lemon juice and olive oil. Season to taste.

Serve with fresh bread. I like to place a slice of avocado on the bread with a spoonful of the salad on top, and a sprinkle of feta over everything. Yum!