This recipe for Tuna and White Bean Salad has been on my “Must Make” list for ages. Truthfully, I kept putting it off and putting it off, until Sunday, when I got a great deal on green onions (final sale price $0.08 a bunch with a Snap rebate and still available!)

Because I never have that type of onions on hand and I hate buying a special ingredient for one specific meal, I had resisted until now. After making/eating this, I am SO glad I did. It’s super fast to prepare, requires no stove/oven, and fits with my current kick of No Cook Summer Suppers.

To make Tuna and White Bean Salad, you will need:

• 2 can of solid white tuna in water
• 1 can of cannellini beans
• 1 bunch of green onions, chopped coarsely
• 3 TBS olive oil
•  Juice of a lemon
• 1 clove garlic, chopped
• 1 TSP basil 
• Salt/pepper to taste

Start by chopping the green onions and set those aside. Drain all 3 can very well. Empty tuna into a large bowl and break up into chunks, then add beans and stir gently. Add the lemon juice, garlic, oil, basil, and salt/pepper. Mix until combined. Chill for at least an hour. When ready to eat, plate, then garnish with the chopped green onions.

I served the salad plain, but it can easily be bulked up with cherry tomatoes, cucumbers, and/or olives. It’s also very nice when served over a bed of spring mix or baby spinach.