Tonno e Fagioli (Tuna and Bean Salad)

A very simple salad originating in Tuscany, ideal for informal outdoor eating. This is so easy to make and tastes great. It can be eaten as a starter as part of a larger meal, or on its own as a simple lunch.

Ingredients

1 tin of tuna (in oil or water)

1 red onion

1 tin of cannellini beans or white navy beans

1 Tb extra virgin olive oil

1/2 tsp fresh parsley

a pinch of salt

Method

Peel and chop the onion into thin slices. If you don't want them to be too sharp tasting, soak the slices in water for 20 minutes.

Drain the tin of cannellini beans, and rinse through with water. Place the drained beans into a large bowl.

Drain the tuna well. Use a fork to flake the tuna chunks and add to the beans.

Add the onion slices and parsley. Mix well.

Finally add the olive oil and pinch of salt, and you are ready to serve. Its really that simple!

Serve with some freshly baked baguette, or as we are eating Italian, ciabatta, and a nice glass of Chianti!

Buon appetito! Enjoy!