Mediterranean Tuna Salad

Trade in celery for the zip of capers and red pepper.

For a delish, low-cal twist, pile this salad on crisp bread instead.

Ingredients

1 15 ½-ounce can small white beans, rinsed and drained

2 5-ounce cans tuna in oil, drained

1 cup roughly chopped fresh parsley

1 cup roasted red peppers, rinsed, drained, and sliced

1 tablespoon capers, rinsed and drained

3 tablespoons olive oil

Juice of ½ lemon

Kosher salt and freshly ground black pepper

4 pieces crisp bread

Preparation

1. In a medium bowl, combine the white beans, tuna, parsley, red peppers, and capers and toss.

2. Drizzle with the olive oil and lemon juice, toss, and season to taste with salt and black pepper. Serve with crisp bread.