Tuna and White Bean Salad with Garden Herbs

From the garden

• ¾ cup soft herbs (parsley and dill, by the handful), roughly chopped
• ¼ medium red onion, very thinly sliced

From the pantry

• 10 oz oil-packed canned tuna, drained — two 5-oz cans; water-packed works — add an extra spoonful of oil
• 2 cans canned white beans (cannellini), drained and rinsed
• 2 stalks celery, thinly sliced (optional)
• 1 lemon — zest and juice
• 3 tbsp olive oil
• 2 tbsp capers, drained (optional)
• red pepper flakes (optional)
• salt — to taste
• black pepper

1. Toss the sliced onion with the lemon juice and a pinch of salt in the bottom of your serving bowl and let it sit 5 minutes — the quick pickle tames the bite and becomes the backbone of the dressing.
2. Meanwhile, chop the herbs and slice the celery. Be generous with the herbs; they're the salad here, not a garnish.
3. Add the beans, tuna in big flakes (don't shred it fine), celery, capers, lemon zest, and olive oil to the bowl and fold gently so the beans stay whole.
4. Fold in the herbs, season with salt, black pepper, and pepper flakes if you like, and taste — it should be bright enough that you reach for another forkful, so add more lemon if it reads flat.
5. Let it stand 10 minutes for the beans to drink up the dressing, then serve on its own, over greens, or scooped up with crackers.