- 1/2 medium red onion, chopped (or 2 scallions, chopped)
- 2 tablespoons red wine vinegar
- 3 cups cooked white beans or 1 pound steamed or boiled green beans
- 1/4 cup extra-virgin olive oil
- Fine sea salt
- ground black pepper
- 8 to 10 ounces canned tuna, packed in olive oil (or fresh tuna, grilled or poached, marinated in extra-virgin)
- 1 tablespoon chopped parsley
- Marinate the onion with vinegar for 15 minutes. Drain the onion. Put the beans in a serving bowl. Mix with the onion, extra-virgin olive oil, salt, and pepper. Drain the tuna, break it into flakes or chunks with a fork, and scatter it on top of the beans. Sprinkle with the parsley.