Tuna and White Bean Salad

My guilty pleasure when The Spouse isn't home is to have tuna. Tuna melt, tuna casserole, tuna anything. He likes tuna steaks but tuna from a can/pouch? No.

This is a light, healthy, summer-y alternative to the traditional mayo-heavy tuna salad. It takes advantage of lots of fresh herbs that are readily available this time of year. We're growing all the herbs this recipe calls for.

Tuna and White Bean Salad

1 garlic clove
1/4 cup fresh parsley
3 tbsp fresh basil leaves
1 1/2 tbsp fresh oregano leaves
2 tbsp capers
1 tbsp olive oil
juice from half a lemon
salt and pepper

2 6oz pouches of tuna
1 can white beans (like great northern), drained and rinsed

Combine the first seven ingredients (thru lemon juice) in a small food processor and blend until chopped and well-combined. Season with salt and pepper.

In a large bowl, break tuna apart with a fork. Fold in beans and vinaigrette until well combined.

You can serve this a variety of ways - over open-faced sandwiches, with crackers, over lettuce, etc. Me? I had it with a slice of crusty whole-grain sourdough and a few pieces of cheese. Yum.