Canned tuna becomes a warm salad with garlic and a flinch of lemon. The shelf's clean white tuna suits tender beans and bitter greens; serve it with something crusty to soak the broth. This comes together in twenty minutes.

Serves 2. 20 minutes, 12 at the stove.

About 320 calories a serving, 14 g protein, 16 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince 2 garlic cloves and warm them in 3 tablespoons of oil over medium heat until fragrant, about 1 minute. Drain and flake 1 can of tuna into the pan along with 1 drained can of white beans, stirring gently to warm through without breaking the beans, about 3 minutes.
2. Squeeze the juice of half a lemon over the tuna and beans, then taste and season with salt and pepper. If the pan seems dry, add a splash of water or the tuna's broth from the can.
3. Transfer to a bowl and serve warm with torn greens on the side and lemon wedges for squeezing.

Note Swap the beans for cooked chickpeas or lentils if you have them. Leftovers keep covered in the fridge for two days; eat them at room temperature or reheat gently. Serve with crusty bread, a bitter green like chicory or arugula, and more lemon.