A great combination and favourite spring and summer lunch. You can also add fennel, celery, watercress or rocket.
You can vary this salad by adding fennel, celery, watercress or rocket.
1 small red onion, peeled and finely sliced
400g cooked cannellini beans
A tin of tuna, drained and flaked
A small handful of parsley, chopped
A handful of capers, drained
A pinch of salt
A splash of extra virgin olive oil
2 or 3 hard-boiled eggs, quartered (optional)
1 If you find the flavour of raw onion too strong, soak the slices in a bowl of cold water with 2 tbsp wine vinegar for 15 minutes beforehand.
2 Put the beans, red onion, flaked tuna, chopped parsley, salt, pepper and extra virgin olive oil in a bowl, toss gently, taste and adjust seasoning .
3 Top with quarters of hard-boiled egg, if you like.
Recipe sourceRecipe: Cannellini bean, tuna, red onion and parsley salad with EVOO,