• 1/4 cup onion, finely chopped

• 3 - 4 tablespoons lemon juice, divided

• 7oz can tuna, drained

• 1 can white beans, drained and rinsed, or 2 cups cooked beans

• 2 tablespoons olive oil

• salt and pepper to taste

1. Wash the produce. Place the finely chopped onions in a bowl and add half the lemon juice and a sprinkle of salt. Set aside for a few minutes to quick pickle. 

2. Add the tuna, white beans, olive oil, salt and pepper. Stir gently to combine. Add the remaining lemon juice. Taste and adjust the seasoning as needed.  Serve with love! 

Leftover tuna & white bean salad can be stored in the refrigerated in an airtight container for up to 2 days.