From: Simply Recipes
I made this tonight with chickpeas because that is what I had in the pantry. I used mint in it, but I think this would be a fun dish to play around with in terms of different beans and different greens. Good for lunches during the week, too.
1 cup of chopped red onions or shallots (I just used 2 shallots)
The zest and juice of 1 lemon or 2 limes (can sub a tbsp or two of cider vinegar)
2 five to six ounce cans of tuna packed in olive oil*
2 15-ounce cans of cannellini or Great Northern white beans, rinsed and drained
1/2 cup of chopped mint, parsley, or arugula
A few splashes of Tabasco sauce, or 1 minced Serrano chile or 1 teaspoon red chile flakes
1/2 teaspoon freshly ground black pepper
Salt and olive oil to taste
1 Sprinkle some of the lemon juice over the chopped onions while you prepare the other ingredients. This will take some of the oniony edge off the onions.
2 Drain the oil from the tuna and put the tuna into a large bowl. Add the beans to the tuna and gently stir to combine. Add the onions, herbs, black pepper, lemon zest and lemon juice and mix to combine. Add Tabasco or chile to taste. If the salad needs more acid, add a little more lemon juice. If the salad seems a little dry, add a little bit of olive oil. Add salt to taste.
3 Chill before serving. This salad will last several days in the fridge, tightly covered.
* Note: I used two cans of tuna packed with water, and then just added olive oil as I went along. I'm thinking it would probably be better with the tuna packed in oil, but this way works too if all you have is water-packed tuna.