Quick Tuna and Cannellini Bean Salad
1 tin of cannellini beans, drained
1 small tin of tuna (ethically sourced of course)
4 tbsp red onion finely chopped
1 tbsp parsley, chopped finely
6 tbsp extra virgin olive oil
3 tbsp red wine vinegar
salt and pepper to taste
Cook the cannellini beans in some salted water until soft enough to eat. Drain them and allow to cool to room temperature.
Meanwhile combine the onion, parsley, oil, vinegar, salt and pepper in a jug / bowl / whatever you usually make dressing in.
When the beans are at room temperature, flake the tuna on top and then drizzle the dressing over it.
Super simple, easy and pretty tasty too.