Sack Lunch: Beans and Tuna Salad

Course Main Dishes

Ingredients in this Recipe

1 cup dried cannellini beans, soaked, cooked, and drained, OR 3 cups canned cannellini beans, drained
1 seven ounce can imported tuna packed in olive oil
1/2 medium onion, preferably a sweet variety such as Bermuda red, Vidalia, or Maui, very thinly sliced (and soaked in several changes of cold water, if you are up for it…I am not)
Black pepper, cracked fairly coarse
Choice quality red wine vinegar
Salt

See Full Recipe at Serious Eats