Italian White Bean and Tuna Salad

For some reason, there's nothing I love more than putting together a nice lunch or supper from my pantry. Maybe it's a strong foraging instinct, rooting around for what's available nearby, and creating something delicious within those limitations. 

This is a classic Italian dish that's super quick, easy, and tasty. Because it's so simple, the individual flavors really shine, so the quality of the ingredients is really important. I recommend a good quality olive oil, one that is sweet and a little peppery. If you're using tuna, an Italian or Spanish olive oil packed tuna is preferable to an American brand. (The difference in flavor and texture is pretty stark.)  If you can't get your hands on Italian tuna, try wild salmon broiled with olive oil and lots of salt. Equally tender and flakey, and great if you're avoiding tuna (mercury) or trying to eat more salmon (omega fatty acids).

Ideally I prefer cooked dried white beans (cannellini, navy) to canned: I have much more control over the texture, and I like my beans to be a little bit on the firmer side. However, dried beans need an overnight soak and planning, and I think canned are a great convenience. Since all brands have a slightly difference texture, just choose one that has a texture that you like and keep it on hand.

Proportions are really your preference, and since this recipe is about using what you have on hand, I'll just list the ingredients.

You will need:

• Canned or Jarred Tuna Fish, Italian or Spanish, packed in olive oil (or fresh wild salmon, broiled with salt and olive oil)
• Canned White Beans, rinsed and drained (cannellini, navy)
• Red Onion, finely chopped
• Greens of Your Choice: Parsley, arugula, shredded radicchio or endive, chopped romaine, fresh, spinach, etc. etc. Use individually or mix to your preferences.
• Herbs: Chopped fresh thyme is good here. So are dill and torn basil leaves. Use what you like and what you have in the fridge.
• Acid: Lemon juice, red wine or white wine or rice vinegar
• Really Good Olive Oil
• Salt and Pepper

Directions:

Gently flake the fish, making sure not the mash it. (You want tender bite-sized pieces of recognizable fish throughout your salad.) Toss with the beans and red onion and greens and herbs. Dress with the acid, the oil, and lots of salt and pepper to taste.