Ingredients

1/3 cup finely chopped Red Onion

1/4 cup Lemon Juice

2  14 oz cans Borlotti or Cranberry Beans

1  8 oz can best quality Tuna

2 Tbls EVOO (if Tuna comes packed in olive oil, reduce to 1 Tbls)

2 Tbls Chopped Parsley

Salt and Pepper to taste

Directions

 Put the chopped onion into a bowl with the lemon juice and let it steep while you get on with the salad. Drain the beans and rinse well to get rid of all the nasty can juices, then arrange them in a bowl. Drain the tuna and flake it onto the beans. Add the olive oil to the onion and lemon juice mixture and whisk to make a dressing. Pour over the tuna and beans. Fork toss the salad, seasoning with salt and pepper then scatter over the parsley.

Serves 6 as a starter or filler for lunch wraps