Tuna & white bean bowlwith lemon, parsley & red onion

• 1 can (5 oz) tuna, drained
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1/4 small red onion (about 3 tbsp), minced
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• 1 lemon
• 1/4 tsp kosher salt
• 1/8 tsp black pepper, or a few grinds

Let's cook

• Rinse and drain beans; drain tuna. Mince onion and chop parsley. Juice half the lemon (about 2 tbsp); cut the other half into 2 wedges.

• Mix onion, lemon juice and salt in a bowl; rest 5 minutes. Stir in olive oil and pepper.

• Gently mix in beans and parsley. Fold in tuna in large chunks without mashing the beans. Taste for lemon and salt, then divide between 2 bowls with lemon wedges.