Tuna and Cannellini Bean Salad

From lemon, finely grate 1 teaspoon peel and squeeze 3 tablespoons juice.

In medium serving bowl, combine lemon peel and juice, cannellini beans, pimientos, olive oil, parsley, salt, and pepper. Gently stir in tuna to serve.

Tips & Techniques To add seasonal flair to this simple salad: Stir in cherry tomatoes or chopped fresh herbs such as basil or rosemary. Serve over a bed of mixed greens, arugula, watercress or baby spinach. Steam 8 ounces of fresh green beans and toss with the salad. Cut tops from 4 large tomatoes; hollow out centers and fill tomato shells with the tuna salad.