• 1½ cups (about half the recipe) cooked and drained Tuscan White Beans with Sage and Garlic
• 1 small red onion, thinly sliced

Use 2 forks to toss the beans gently with the red onion, olive oil, lemon juice, and salt and pepper to taste. Mound on a platter. Top with the tuna, broken into small pieces, and the diced tomato. Serve at room temperature, with wedges of lemon on the side.