Tuna and white bean salad

Tonight's dinner involves no cooking, but simply putting canned beans and tuna together. This recipe was adapted from the "Eating Well" magazine that I subscribed to years ago. Instead of putting this filling into pitas, I used Indian naan bread, which available these days from the grocery store. In Canada, the Superstore stocks it's own brand (President's Choice) of very delicious naan bread. They come in three different varieties - original, garlic naan , and whole wheat naan. I've used them for making sandwiches (yummy with their sliced tandoori chicken from the deli) and of course, eating with curries. I have to say that this dish seems to taste better in the summer than now when the weather is cooling off. I heated it up for my little boy who thought it was too cold to eat for this time of the year. I did serve this with cream of chicken soup, but I guess it's not the same as having a completely warm meal.

For the tuna salad:

2 cans of chunk tuna

1 can of navy beans

3 plum tomatoes, cut up

2 green onions, thinly sliced

2 tbsp of lemon juice

2 tbsp of olive oil

Salt and pepper to taste

Romaine lettuce or other salad greens

Warmed naan bread.

Mix all the above ingredients together except for the lettuce. Cut the warmed naan in half and split them. Fill with salad greens or romaine lettuce, then sandwich the filling between the naan and lettuce. Serve with your favourite soup.