Tuna and Bean Salad

What you need

  • ¼ cup finely chopped celery
  • 3 tbsp snipped parsley
  • 3 tbsp dry white wine
  • 2 tbsp chopped onion
  • 2 tbsp lemon juice
  • 1 tbsp Heart Shape Culinary Pure Flax Oil
  • 1 teaspoon dried basil, crushed
  • 15- ounce can beans, drained
  • 91/4- ounce can tuna, drained and flaked
  • ¼ cup sliced pitted ripe olives
  • ½ teaspoon salt
  • Lettuce

Make it
In screw-top jar combine celery, parsley, white wine, onion, lemon juice, Heart Shape Culinary Pure Flax Oil and basil; cover and shake well. Chill mixture to blend flavours. Combine beans, tuna, olives and salt; cover and chill.
To serve, drizzle tuna mixture with 2-3 tbsp of the wine mixture or just enough to moist. Mound tuna mixture on a lettuce-lined plate. If desired, serve with tomato and lemon wedges, passing the remaining wine mixture to spoon over tomatoes.

Makes 6 servings.