Tuna, Bean and Onion Salad
2 x 400g/14oz cans cannellini beans, drained and rinsed
1 small red onion, thinly sliced
1 tbsp red wine vinegar
1 x 225g/8oz can tuna steak in oil
4 tbsp chopped fresh parsley
salt and ground black pepper
1 Put the beans, red onion and vinegar in a bowl. Season with a little salt and mix well. Add the tuna with its oil, breaking the fish into large flakes.
2 Add half the parsley and grind over plenty of black pepper. Toss the salad gently together, then scatter the remaining parsley over the top.