Not your normal Tuna salad.
Tuna and White Bean Salad
Inspired by a Bon Appetit recipe on Epicurious
1 8 oz. can of Cannellini Beans
2 t. Sage
1 6 oz. can Tuna, packed in olive oil, drained, broken into chunks
1 small Onion, very thinly sliced
1 T. Olive Oil
1 T. Capers
Salt and Pepper to taste
Simmer beans gently with sage for a few minutes to infuse, cool. Add tuna, onion, and capers; drizzle with oil. Toss gently to combine. Season with salt and a generous amount of freshly ground black pepper.