With a chilled soup and some thickly sliced toast, this makes a fine late-summer snack. It's great after a day at the beach when you're feeling drowsy and in need of clean, stimulating flavors.

How to Make It

In a medium-size bowl, mix together 1 can good-quality oil-packed tuna with 1 can (15 oz.) drained and rinsed white cannellini beans or other white beans; 4 stalks celery, chopped the same size as the beans; 1/8 red onion, minced; 2 tbsp. extra-virgin olive oil; and salt and freshly ground black pepper to taste.

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