White Bean and Tuna Salad Recipe

Ingredients

• 1/2 red onion (about 4 ounces; 116g), cut into 1/8-inch thick slices
• 1 tablespoon (15ml) Champagne, white wine, or red wine vinegar plus extra for drizzling
• Kosher salt and freshly ground black pepper
• 3 cups (1 pound 6 ounces; 625g) cooked dry white beans, drained, or two (15-ounce; 425g) cans low-sodium white beans, drained and rinsed (see note)
• 5.6 ounces (160g) olive oil-packed tuna (from two 3.88-ounce (110g) cans), preferably ventresca (tuna belly; see note), drained and gently flaked into 2-inch pieces
• 1 medium garlic clove (5g), minced or finely grated
• 1 tablespoon (15ml) bean cooking liquid, from a pot of beans cooked from dry (see note if using canned beans)
• 1/4 cup (60ml) extra-virgin olive oil plus extra for drizzling
• 1/4 cup (1/2 ounce; 16g) finely chopped fresh parsley leaves and tender stems

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