Bean and Tuna Salad
3 cups water
2 cans cannellini beans
1/3 cup olive oil
3 tsp red wine vinegar
1 tsp salt
Fresh pepper to taste
1 medium red onion
12 oz tuna -- drainedDirections: Mix together oil, vivegar, salt and pepper. Pour over beans and onion in a shallow bowl. Cover and refrigerate at least 1 hour. Transfer bean mixture to serving platter with slotted spoon. Break tuna into chunks and arrange on bean mixture.
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