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
• Salt
• 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.