This is a simple, inexpensive salad that I often have for lunch, as I always have the majority of the ingredients on hand. From The Tucci Table.
Serves 2 to 4
5-ounce can good tuna packed in olive oil, drained
15-ounce can cannellini beans, drained and rinsed
½ red onion, finely sliced into half-moons
Kosher salt and freshly ground black pepper
Extra virgin olive oil
Chopped fresh flat-leaf parsley
Gently mix the tuna, beans, and onions together in a bowl. Season with salt and pepper, then toss with a glug of olive oil, followed by a good pinch of fresh parsley.
For a little acidity, add a handful of halved cherry tomatoes at the end.