Anononymous 8-07-05

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

Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Whisk together garlic paste, lemon juice, salt, and

pepper in a small bowl, then add oil in a slow stream, whisking

until combined well. Let stand at room temperature 10

minutes. Gently toss beans, cucumber, tomatoes, and parsley with

half of dressing. Transfer to a platter or bowl and arrange tuna on

top, breaking up any large pieces with a fork. Drizzle remaining

dressing over tuna. Makes 6 main-course

servings.