TUNA, BEAN AND EGG SALAD

2 tablespoons lemon juice
1 clove garlic, minced
1 tablespoon capers, rinsed and drained
1/4 cup olive oil
Salt and freshly ground black pepper (to taste)
1 (6 ounce) can tuna, drained
1 (15 ounce) can white beans, well rinsed and drained
4 hard-cooked eggs, peeled and chopped
3 tablespoons sliced scallions, white and green parts
2 tablespoons chopped fresh parsley or basil
2 to 4 tablespoons pitted chopped black olives, optional
8 cherry or grape tomatoes, halved, optional

Place lemon juice, garlic and capers in a medium bowl. Whisk in the olive oil. Add salt and pepper to taste. Gently toss in tuna, beans, eggs, scallions, parsley or basil, and olives and tomatoes, if using. For best results, refrigerate 1 hour before serving to allow flavors to blend.

Makes 4 servings
Source: The Good Egg by Marie Simmons