Tuna & Cannellini Bean Salad

Ingredients

• 2 x 145g tins tuna in olive oil, drained
• 400g tin cannellini beans, drained
• ½ red onion, very finely sliced
• 2 tbsp capers
• Large bunch flat-leaf parsley, chopped
• Dressing: 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, salt, pepper

Method

1. Soak red onion in cold water 5 min to mellow; drain.
2. Combine all salad ingredients; toss with dressing.
3. Taste and adjust seasoning. Serve at room temperature.