Zesty Tuna and Bean Salad
From Gail's Kitchen

ET28 Zesty TunaBeanSalad2-th

I like to make this salad, and variations of it, as an easy and satisfyingly refreshing summer-lunch-in-a-bowl. An assortment of crudités served with hummus or a yogurt-based dip rounds out the meal. Play around with the seasonings, vegetables, beans and herbs for a different take on it each time you make this salad.

Makes 4 to 6 servings

1 1/2 tbsp Dijon mustard

1 tsp ground turmeric

2 tbsp freshly squeezed lemon juice or cider vinegar

1/4 tsp sea salt

1/4 tsp freshly ground black pepper

1/3 cup extra virgin olive oil

2 small cans (14 oz/___) kidney, cannellini, navy or other beans of your choice, drained and rinsed

2 cans (150g each) tuna, preferably hook-and-line-caught (look for brands like Raincoast Trading and The Fishery), drained

2 red peppers, thinly sliced

1 small onion, halved and thinly sliced

3/4 cup sliced or hakurei turnips, chayote, radishes or jicama

2 cloves garlic, minced

2 tbsp basil, oregano or marjoram leaves, roughly chopped, or 1 tsp dried oregano

Sea salt, as needed

Freshly ground black pepper, as needed

1 cup halved cherry tomatoes

In a small bowl, whisk together the mustard, turmeric, lemon juice, salt and pepper. Slowly whisk in the oil until the mixture is emulsified; set aside. In a large bowl, combine the beans, tuna, red pepper, onion, hakurei turnips, garlic and basil. Add the vinaigrette and toss well. Taste and add salt and pepper, as needed. Gently stir in the tomatoes.