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Categories:Viewed: 22 - Published at: a year ago
Ingredients
- 1 5 or 6 ounce can tuna
- 1 14 or 15 ounce cane cannellini beans
- 1 Meyer Lemon
- 1 small handful fresh parsley, roughly chopped
- 1 quarter of a small red onion, thinly sliced
- 2 tablespoons olive oil
Method
- In a mixing bowl, break up the tuna into small chunks.
- Drain and rinse the beans. Add those to the bowl.
- Add the red onion and parsley.
- Zest the lemon first and put the zest aside. Then, cut the lemon and squeeze both halves into the bowl.
- Combine lemon juice and olive oil are mixed in. Garnish with zest.
