Marinated White Beans with Lemon, Herbs, and Tuna

1 can 400g / 14 oz white beans (cannellini, butter beans, or great northern), drained and rinsed
1 small garlic clove finely grated or smashed into a paste
Zest of 1 lemon
Juice of ½ lemon or more to taste
3 tbsp extra virgin olive oil plus more for drizzling
Flaky salt and freshly cracked black pepper to taste
A small handful of fresh herbs chopped (parsley, dill, basil, chives — whatever you’ve got)
A handful of olives any kind, roughly chopped or left whole if you’re feeling lazy
1 tin of good tuna in olive oil optional but perfect
Crusty bread torn into big hunks for scooping

Make the marinade. In a medium bowl, whisk together the grated garlic, lemon zest, lemon juice, and olive oil. Add salt and pepper to taste — go heavy on the pepper if you’re in that mood.
Toss the beans. Add the drained beans to the bowl and stir gently to coat. You want them coated, not mashed.
Add the extras. Stir in the herbs and olives. If using tuna, gently flake it in now — or save it for scattering on top at the end, your call.
Let it sit. Ideally, let the mixture marinate at room temp for 20–30 minutes. Or eat it right away if you're impatient — it’s still great.
Serve. Spoon into a shallow bowl, drizzle with a little more olive oil, and scatter extra herbs or lemon zest on top if you’re feeling theatrical. Eat with torn pieces of bread, preferably while standing over the counter pretending you’re just “tasting.”

Add a splash of red wine vinegar if you want more tang.

Toasted pine nuts or a few anchovies? Sure.

Leftovers make an incredible sandwich filler the next day.

Bonus points if you eat this with your fingers, off a plate that looks like it came from a brocante.