Salad with tuna, cannellini beans and red onion

Serves two:

• 150-200g of tuna in brine
• 300g of cannellini beans ( boiled or from a jar )
• thinly sliced rings of red onion
• 3 tablespoons of red wine vinegar
• 5 tablespoons of olive oil
• freshly grated black pepper
• parsley leaves to garnish

I had this salad for the first time in Florence several years ago.
Thanks to its simplicity and a beautiful flavour combination with a little “zing “ to it (thanks to the red wine vinegar), it has found a very prominent place on my menu.
It can be eaten as a starter or as a main dish, just adjust the quantity of the ingredients.

Drain the beans and spread on a serving dish as the first layer.
Divide the tuna into pieces ( as you wish ) and put then on top of the beans.
Separate the onion rings and spread them on the top of the dish.
Drizzle with olive oil and red wine vinegar.
Season with the black pepper and decorate with parsley leaves.

*You can soak the onion rings in the vinegar for a couple of hours earlier. They will get some flavour and become more delicate at the same time. Just drain them before serving with the salad.