Canned tuna is everywhere, of course, but I'd advise you to look for the brands that are sustainably caught and lower in mercury. Or use canned salmon instead.
We tend to dress our tuna in mayonnaise, but here we're rolling in the Mediterranean style, opting instead for extra-virgin olive oil and fresh lemon juice. The tuna's partnered with white beans, a great source of protein and fiber that also provides a nice creamy contrast to the tuna's fishiness. Mashing up some of the beans helps to bind the salad and keep it from falling all over the plate.
I've added celery for crunch, but celery-haters will find that chopped fresh fennel is a fine substitute. I've also tossed in some red onion, which I love in salads but only after they've been tamed. Soaking them in ice water does the trick, significantly reducing the onion's bite, as well as its staying power on your breath afterward. Remember to put the finely-chopped onion in a strainer before you lower it into the ice water, which saves you from having to fish all the little loose pieces out of the bowl.
The finishing touches? Fresh oregano and some chopped olives mixed with arugula or your favorite dark green lettuce. It's so simple you may be tempted to whip up this entree sandwich on any evening — no matter the weather — when you only have 30 minutes to put dinner on the table.
TUNA AND WHITE BEAN BRUSCHETTA
Start to finish: 30 minutes
Six large 1/2-inch-thick slices rustic whole-grain bread
Olive oil cooking spray
1/2 garlic clove plus 1 1/2 teaspoons minced garlic, divided
15-ounce can white beans, drained and rinsed
6 tablespoons extra-virgin olive oil
Two 5-ounce cans light tuna packed in water, drained and flaked
3/4 cup finely chopped celery