Thinly sliced red onion adds flavor and color to this light tuna salad.
Ingredients
4 cups cooked white beans (see Cannellini Beans with Garlic and Sage ), drained, chilled
1 1/2 6-ounce cans tuna packed in olive oil, drained, broken into chunks
1 small red onion, very thinly sliced (about 1 1/2 cups)
1/4 cup extra-virgin olive oil
Directions
Place beans in large bowl. Add tuna and onion; drizzle with oil. Toss gently to combine. Season with salt and generous amount of freshly ground black pepper.
