Ingredients (for 4 people):
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250 g of boiled cannellini beans
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200 g of tuna in oil
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1 red onion from Tropea
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Extra virgin olive oil to taste
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Salt and pepper to taste
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White wine vinegar or lemon juice (optional)
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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.
