Navy Bean Tuna Salad
Dry Navy Beans (1/2 bag), or any white bean will do
2 small cans tuna (drained well)
1 stalk celery (diced)
¼ of a small onion or a bunch of green onion (diced)
4 Tbsp oil
1/8-1/4 cup of lemon juice (I love lemon, I use the latter)
A pinch of each:
Crushed red peppers
Wash the beans, put in a pot and cook for 3 hours. Rinse well (no more foam) and put in fridge to cool. I do this the night before and cool overnight (or you could take the easy way out and buy 2 cans of white beans, rinse well and cool. (cooling the beans makes them stiffer and they don’t mush together while mixing).
In a small bowl (I use a coffee mug) put oil, lemon juice and seasonings. Whip with a fork or whisk. Pour over cooled beans.
Fluff tuna with a fork and put in the bean bowl. Add celery and onions.
Marinate in fridge for a couple hours. I like mine over a bed of greens or leaf spinach, but its good as is too. Then…..eat it!