2 6-ounce cans tuna in water, drained
1 15-ounce can small white beans, such as cannellini or great northern, rinsed
10 cherry tomatoes, quartered
4 scallions, trimmed and sliced
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
Freshly ground pepper to taste
Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate and serve over a bed of lettuce, on whole wheat bread or a whole wheat pita.
