Ben and I had this for supper a few nights ago and it was delicious and very satisfying. I reduced the original recipe (below) by 1/3 and we still had leftovers. I also used chickpeas instead of cannellini beans. I got this out of "Not Your Mother's Weeknight Cooking."
Three 15oz. cans cannellini beans, rinsed and drained
Three 6oz. cans tuna, packed in olive oil, drained well and flaked
2/3 cup finely diced red onion
3 tbsp. minced fresh flat leaf parsley
1/3 cup fresh lemon juice
1 small clove garlic, crushed
pinch of salt
2/3 cup olive oil (I used less)
1 to 2 heads butter lettuce, leaves separated
Combine beans, tuna, onion, parsley in a serving bowl. In a small bowl, whisk together the lemon juice, garlic, and salt; drizzle in olive oil, whisking constantly to emulsify. Pour dressing over beans and tuna; toss to combine. Place butter lettuce leaves on 4 plates and top with salad. Serve immediately.
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