When Life Gives You Lemons, Make Bean Dip

I buy a lot of lemons these days. I use them in cocktails, in cakes, and today in a tuna and white bean dip. After a solid week or so of eating out at Chinese restaurants, I felt the urge for some satisfying Western food. To go with the pasta I made for our dinner, I whipped together a dip to eat while we "enjoyed" a cheap bottle of Chinese wine, which wasn't that bad.

One can of tuna. One can of white beans. Some lemon juice, olive oil, salt, pepper, and diced green pepper for color and crunch. Spread it on crackers, et voila, instant appetizer. It was scrumptious.