This is a unique, not-so-bland take on tuna salad! This white bean and tuna salad recipe is a protein-packed, pantry-friendly, light meal that’s perfect for warm weather. 

The salad is hearty but light (if you want to add extra greenery to the mix, it also pairs well with additions like peppery arugula or watercress), and requires only about five minutes of work, making it the perfect no-cook, quarantine-pantry, warm-weather meal.

Ingredients:
– 1 thinly sliced red onion
– 4 Tbs red wine vinegar
– 2 cups cooked white beans
– 1-6.5 oz can water packed tuna, drained
– 2 tomatoes, diced
– 1 garlic glove, minced
– juice of 1 lemon
– 4 Tbs chopped fresh basil
– 1 tsp chopped fresh sage
– 2 Tbs olive oil
– 1 Tbs capers, rinsed
– salt and pepper to taste

Put the onions in a container, add 3 tablespoons of the vinegar and cover with water. Let them soak for 30 minutes then drain.

Toss the remaining vinegar with the onions. Mix in the rest of the ingredients. Garnish with tomato wedges and serve on a bed of lettuce.