Summer and lemon go hand in hand. In the hot summer months, lemon desserts, lemony salad dressings, and a cold glass of lemonade are so refreshing (I have a great thyme-lemonade recipe I'll be sharing with you soon!).
This lemony tuna-bean salad comes from the cookbook Weeknights with Giada, which I borrowed from my local library. I made a couple of small revisions to the recipe, which is absolutely delicious! No stove top or oven cooking is required, and the dressing has a surprise ingredient.
Lemony Tuna-White Bean Salad
1) In a large bowl, combine 1 (15 ounce) can white cannellini beans, drained and rinsed; 1/4 of a red onion, cut in half and very thinly sliced; and 2 tablespoons capers, drained and rinsed.
2) In a small bowl, whisk together the finely grated zest of one large lemon, the juice of one large lemon and 3 tablespoons of maple syrup. Slowly whisk in 3 tablespoons extra-virgin olive oil until smooth. Add 1/4 to 1/2 teaspoon salt and some freshly ground pepper to taste; whisk well.
3) Pour the dressing over the bean mixture and toss until coated. Drain one or two 5 oz. cans of chunk white tuna in olive oil. Using a fork, separate tuna into 1/2-inch chunks and add to bean mixture; toss gently. Serve tuna-bean mixture over arugula or, as I did, a mixture of arugula and baby spinach. Pour a little of the dressing over each serving, and top with freshly ground pepper.