Ingredients
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- Salt and pepper, to taste
- 1 can (15oz) cannellini beans
- 1/2 red onion, preferably Tropea variety
- 7 ounces canned tuna in oil, drained
- 1 tsp minced parsley
Method
- In a large bowl, whisk together lemon juice, olive oil, salt, and pepper to create a vinaigrette.
- Drain the beans and rinse well under running cold water.
- Slice the red onion as thinly as possible.
- Flake the canned tuna with the help of a fork.
- Add all the ingredients to the bowl, leaving parsley for last.
- Gently toss everything together to make sure every bit is evenly coated.