Ingredients (for 4 people):
250 g of boiled cannellini beans
200 g of tuna in oil
1 red onion from Tropea
Extra virgin olive oil to taste
Salt and pepper to taste
White wine vinegar or lemon juice (optional)
Chopped fresh parsley (optional)
Preparation
Thinly slice the red onion and combine it with the cannellini beans and drained tuna in a bowl.
Season with extra virgin olive oil, salt, pepper and, if desired, a drizzle of vinegar or lemon.
Stir gently and let rest for a few minutes before serving. You can garnish with a handful of chopped fresh parsley for a touch of color and freshness.
Advise:
You can enrich the salad with black olives, cherry tomatoes, or boiled potatoes for a richer and more complete variation.