Wednesday, June 20, 2012

Summer Tuna Salad

3 5 oz. cans tuna fish
1 15 oz. can small white beans
1/4 cup finely diced onion
1 lemon, juiced
2 tablespoons olive oil
Salt and pepper

Combine all ingredients, adding salt and pepper to taste. Refrigerate for at least an hour.

Serve on a bed of fresh spinach with sliced tomatoes or on whole grain bread or crackers.

Serves 2 to 4.