Tuscan Tuna and Bean Salad

Ingredients

• 480 g cannellini beans, cooked
• 200 g tuna in olive oil
• 0.5 pieces red onion
• 25 g flat-leaf parsley
• 5 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 pieces celery stalk, finely sliced
• 0.5 tsp black pepper

Steps

1. 1
   Slice the onion very thinly and steep it in the vinegar with a pinch of salt for 20 minutes.
2. 2
   Drain and rinse the beans gently — they break easily — and dry them well.
3. 3
   Drain the tuna but keep a spoonful of its oil, which carries a lot of the flavour.
4. 4
   Combine the beans, celery and drained onion in a bowl.
5. 5
   Dress with the olive oil, the reserved tuna oil, the lemon juice and plenty of black pepper. Toss carefully.
6. 6
   Flake the tuna over the top in large pieces and fold through only once or twice — the point is chunks, not paste.
7. 7
   Add the parsley and rest 15 minutes at room temperature before serving with bread.