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.

Ceviche

I put together this recipe to recreate the wonderful ceviche we enjoyed on our honeymoon on Easter Island. The dish is simple and fresh. You must use freshly squeezed lemon juice; the bottled stuff has a completely different taste.



1/2 lb. good quality tuna, cut into 1/4 inch cubes
Juice from 3 lemons
4 scallions, white and green parts thinly sliced
3 tbsp. chopped cilantro
1 tsp. salt

Combine all ingredients in large glass bowl. Sprinkle with salt. Chill until fish turns opaque, stirring occasionally, about 50 minutes. Serves 2 to 4 as an appetizer.