White Bean, Tuna, and Red Onion Salad
Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad. Water-packed tuna will taste insipid.
4 cups cooked Tuscan-Style White Beans
2 6-oz. cans olive-oil-packed tuna, lightly drained
1 medium red onion, halved and thinly sliced
Fruity extra-virgin olive oil
Freshly ground black pepper
1. Place beans in a large serving bowl, and add tuna. Break up tuna with a wooden spoon. Scatter red onion over tuna; then drizzle with oil, and season generously with pepper.