Drain the oil out of a can of olive-oil packed tuna…use the oil to make a vinagrette with a little wine vinegar, some tiny capers, and a finely minced shallot.  Pour it over the tuna and a can of cannelini beans (rinsed & drained), and sprinkle in some torn basil, fresh parsley, and fresh cracked pepper.  Why is this so good?  It was gone before I remembered to take a photo.