I know I've blogged about my amazing tuna salad before. But Dish taught me an even better way, and now it's my go-to. SO easy.
1 can canallini beans
2 cans white tuna packed in water
both drained and rinsed
Add 2 celery stalks, split down the middle and chopped, about 1/4 white onion, chopped, 1 large green onion, chopped. Then season with your very own lemon-thyme salt (or if you don't have that wonder, salt and pepper and dried thyme) and add the juice of 2 large lemons (or 3 small ones). Mix well and serve over arugula.
This would also work well with chicken, or even just the white beans, for my strict no meat-eaters.
Coming up tomorrow: quinoa risotto with broccoli and smoked salt!