Tuna and white bean salad

Uses 2 cups of Sunday's beans

The night before Thanksgiving, nobody wants to cook. Good tuna, creamy beans, red onion and lemon: ten minutes, no stove.

15 min · serves 4

You need

• 2 cups cooked white beans, drained (from Sunday)
• 2 cans (5 oz each) tuna in olive oil
• ½ small red onion, sliced as thin as you can
• 2 tbsp red wine vinegar
• 1 pint cherry tomatoes, halved
• 1 tbsp capers, rinsed
• 1 cup flat-leaf parsley leaves
• 1 lemon
• 3 tbsp olive oil
• Kosher salt and black pepper
• 1 small head radicchio (leaves torn) or a bag of arugula, and good bread

How to make it

1. Put the sliced onion in a large bowl with the vinegar and a pinch of salt. Let it sit 10 minutes while you do everything else; it turns pink and loses its harsh bite.
2. Add the beans, tomatoes, capers and parsley. Grate in the zest of the lemon and squeeze in half of it.
3. Add the tuna with a little of its oil, breaking it into big flakes with a fork.
4. Drizzle with the olive oil, season with salt and plenty of pepper, and fold gently so the beans stay whole.
5. Taste: it should be bright. Add more lemon if it needs it. Serve on the radicchio or arugula, with bread.

Tuna packed in olive oil makes all the difference here. Water-packed tuna is dry.