Tuna and White Bean Salad

• 1 garlic clove
• 3 tablespoons fresh lemon juice
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup extra-virgin olive oil
• 1 (15- to 19-oz) can cannellini or other white beans, drained and rinsed
• 1 (1-lb) seedless cucumber (usually plastic-wrapped), quartered lengthwise and cut crosswise into 1/3-inch-thick slices
• 1 lb tomatoes (3 medium), cut into 1-inch pieces
• 1 1/2 cups loosely packed fresh flat-leaf parsley leaves
• 2 (6-oz) cans tuna packed in oil (preferably olive oil), drained

1. Mince garlic and mash to a paste with a pinch of salt using a large heavy knife.
2. Whisk together garlic paste, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.
3. Let stand at room temperature 10 minutes.
4. Gently toss beans, cucumber, tomatoes, and parsley with half of dressing.
5. Transfer to a platter or bowl and arrange tuna on top, breaking up any large pieces with a fork.
6. Drizzle remaining dressing over tuna.

garlic, lemon juice, salt, black pepper, extravirgin olive oil, other white beans, cucumber, tomatoes, parsley, tuna

Taken from www.epicurious.com/recipes/food/views/tuna-and-white-bean-salad-108500 (may not work)