Kelly at Almost Frugal asked if I’d like to submit a recipe for her weekly Friday is for Food post. Kelly is an American living abroad, raising her three children and blogging (mostly) about family, frugality and France.

This White Bean & Tuna Salad is easy, healthy and delicious – and a great no-cook dish for warm summer evenings. The recipe is very forgiving; you can change the proportion of tuna and beans, add capers or fresh herbs, or use red wine vinegar in place of the lemon juice. If fresh fennel isn’t your thing, substitute celery or seeded cucumber.

White Bean & Tuna Salad makes a wonderful light entree, served on top of crisp greens with sliced ripe summer tomatoes, olives and warm pita alongside – enjoy!

White Bean & Tuna Salad

1 12-oz. can tuna (tuna in olive oil is divine, but expensive!)

1 15-oz. can cannellini beans

1/4 cup (or more) thinly sliced red onion

1 cup sliced fennel bulb

1/4 cup good-quality extra virgin olive oil

1/8 cup lemon juice

Coarse salt and ground black pepper to taste

Drain beans and tuna and combine in a medium bowl. Mash tuna to desired consistency, add beans, sliced red onion and fennel and mix together. Add olive oil and lemon juice and stir gently. Add salt and pepper, adjusting to taste. Makes 2-3 main course servings.