Beans, tuna and red onion salad ( Insalata tonno fagioli e cipolla)

Nothing easier, nothing faster this recipe is a informal appetizer or a quick single course.

It's common along all the Peninsula but you will not easily find it in restaurants because it's considered a little bit coarse...

But the taste is great and almost everyone, at home, prepare it now and then.

Of course you can omit onion if you don't like it or use the white one if you can't find the red.

For 4-6 serves:

4 cups cooked beans (Cannellini or Borlotti, in this preparation I prefer Borlotti but it depends on you; the canned ones work great)

2 medium cans oil packed tuna

1 small red onion sliced thin as much as possible

salt and pepper

extra-virgin olive oil

Drain beans from their water and tuna from its oil, put the beans in a big bowl and crush tuna to avoid too big pieces and add it to beans.

Add the sliced onion and season with salt, pepper and extra-virgin olive oil.

Mix well and serve.

If you want you can add a sprinkle of chopped parsley.

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