White Bean and Tuna Salad
Ingredients:
Juice of 1 lemon
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/3 cup olive oil
Salt and pepper
2 cans (5 to 6 ounces each) tuna, drained well and flaked
2 cans (15 ounces each) cannellini or Great Northern white beans, rinsed and drained
1 cup chopped Italian parsley
1/2 cup finely diced red onion
Directions:
In a large bowl whisk together first 4 ingredients. Season with a little salt and pepper. Add remaining ingredients. Toss to coat. Add a bit more salt and pepper if needed. Chill at least an hour before serving. This salad will keep 3 to 4 days in the fridge. If it gets a bit dry you can add a bit more olive oil and vinegar or lemon juice.
