Tuna and White Bean Salad with Lemon

Place tuna in a large bowl and flake with a fork. Add beans, celery, red onion, parsley and capers.

For dressing, zest the lemon into a small bowl. Squeeze the lemon to get 1/4 cup juice. Add juice to the zest in bowl. Whisk in olive oil, salt and pepper. Add dressing to tuna mixture; toss to coat.

Cover and chill 1 hour or up to 24 hours. (If chilled overnight, let stand at room temperature 30 minutes before serving.) Serve over butterhead lettuce.