Cannellini Bean and Tuna Salad with Cucumber and Basil

• Two 15-ounce cans cannellini beans, drained and rinsed

• Two 6-ounce cans tuna packed in olive oil, crumbled

• 1 small purple onion, sliced paper-thin

• 1 English cucumber, very thinly sliced

• ¼ cup lemon juice (juice of 2 lemons)

• 2 tablespoons extra-virgin olive oil

• ½ teaspoon salt

• ¼ teaspoon freshly ground black pepper

• 1/8 teaspoon cayenne pepper

• 2 tablespoons minced Italian parsley

• 24 basil leaves, thinly sliced or torn

Toss all the ingredients on a large platter, adjust the seasoning if needed, and serve within 30 minutes. Serves 4 as a main course, 8 as an appetizer

• Top with cherry tomatoes, olives, and celery leaves for a more colorful presentation

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