2 cans(5 or 6-ounces each)tuna (I prefer albacore tuna packed in water)
2 cans(15-ounces each)Great Northern beans, rinsed and drained
½cupchopped fresh flat leaf parsley
A few splashes of Tabasco sauce or other hot sauce
½teaspoonfreshly ground black pepper
Salt and olive oil to taste
Instructions
In a small bowl, sprinkle some of the lemon juice over the chopped onions while you prepare the other ingredients. This will take some of the oniony edge off the onions.
Drain the tuna and put it into a large bowl. Add the beans to the tuna and gently stir to combine. Add the onions, parsley, black pepper, lemon zest and lemon juice and mix to combine. Add Tabasco or hot sauce to taste. If the salad needs more acid, add a little more lemon juice. If the salad seems a little dry, add a little bit of olive oil. Add salt to taste.
Serve chilled or at room temperature. The salad develops great flavor if tightly covered and refrigerated for a couple hours, or up to a day, before serving. Serve with crackers, lightly toasted bread, lettuce cups/leaves, fresh vegetables, etc.