That said, our current favorite super-fast meal is a white bean and tuna salad, inspired by one I found in a Nigella Lawson cookbook. It's a no-cook, toss-together-with-pantry-staples option on the evenings when we are short on time and/or short on thawed proteins.
Tuna and White Bean Salad
Adapted from Nigella Larson
1 small red onion, finely chopped
Juice from 2 lemons
2 (14.5 ounce) cans white beans (like great northern or similar)
1 (8 ounce) can good quality tuna
2 tsp. olive oil
2 Tbsp. chopped parsley
Salt and pepper
Put the chopped onion into a bowl with the lemon juice and let it steep while you prepare the salad. Drain the beans and rinse them to get rid of any gloop, then put them in a serving bowl. Drain the tuna and flake it into the beans.
Add the olive oil to the onion and lemon juice and whisk it to make a dressing and pour this over the tuna and beans. Fork the salad through, seasoning with salt and pepper, and then scatter over the parsley.
I like to serve this salad on open-faced on sandwich thins with some fresh spinach. It's even better after sitting in the fridge overnight.