A plate of tender beans, like these huge, marinated Gigandes, and tuna packed in olive oil make a quick and satisfying lunch. Sometimes, we’ll dress them up a little and serve this simple salad with peppery arugula and hardboiled eggs.
- 2 cups marinated Gigandes beans
- 2–3 ounces tuna packed in olive oil and drained
- Juice of ½ lemon
- Extra Virgin Olive Oil
- Freshly ground pepper
Divide the beans and tuna onto two plates. Squeeze the juice of half a lemon over the tuna and beans. Drizzle with some extra-virgin olive oil. Season with a little salt and freshly ground black pepper.