Tuna Salad ‘Fix” Try this ‘Tuscan” Tuna Treat, its tasty and ‘Good For  you Too! Ingredients    2 6-ounce cans chunk light tuna, drained (see Note)     1 15-ounce can small white beans, such as cannellini or great northern, rinsed (see Ingredient note)     10 cherry tomatoes, quartered     4 scallions, trimmed and sliced                                                     2 tablespoons extra-virgin olive oil                                                           2 tablespoons lemon juice     1/4 teaspoon salt     Freshly ground pepper, to taste Preparation  Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve. Tips & Notes Make Ahead Tip: Cover and refrigerate for up to 2 days. Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.   Ingredient Note: When you use canned beans in a recipe, be sure to rinse them first in a colander under cold running water, as their canning liquid often contains a fair amount of sodium.