Tuna and Bean Salad

Serves 2

INGREDIENTS

1 can cannellini beans

1 can tuna in oil or brine

1 medium onion, finely chopped 

1/2 cup celery, chopped  

3 tbsp olive oil

1 tbsp lemon juice 

Salt and pepper to taste

1 tbsp fresh parsley chopped

METHOD

Mix all the ingredients except for the parsley together in a bowl.

Taste the seasoning. Add more lemon if desired.

Toss in the finely chopped parsley and serve.

Bon appétit! Served on my “La Bohème” dinner plate.