Tuscan White Bean and Tuna Salad

Rinse and thoroughly drain 130 gr White beans (canned) in a colander, then place them into a large salad bowl.

Peel and thinly slice 25 gr Red Onions into fine half-moons, then add them to the bowl with the beans.

Drain 60 gr Tuna (canned), gently flake it into bite-sized chunks using a fork, and add it into the salad bowl.

Finely chop 4 gr Parsley and scatter it over the salad ingredients in the bowl.

In a separate small bowl, combine 1 ¹/₄ tbsp Olive oil extra virgin, ³/₄ tbsp Lemon Juice, ¹/₂ tsp Table salt, and ¹/₂ tsp Black Pepper - Coarsely Ground.

Whisk the dressing vigorously with a fork until the oil and lemon juice form a smooth, blended emulsion.

Pour the dressing over the salad, toss gently with a large spoon to avoid crushing the beans, and let rest for 5 minutes before serving.