It's one of the first things I make when the weather gets too hot to turn on the stove: a salad of white beans, canned tuna packed in oil and diced red onion. Using some of the oil from the tuna, I make a vinaigrette in the bottom of a big bowl, then add the above ingredients and some rubbed sage. Had it over lettuce Monday night, in a pita for lunch yesterday and on crackers for lunch today. Obviously not single serving, but a small enough amount that it's gone and I'm not utterly sick of it yet.