1 lb. cannellini beans
2 tbs. extra-virgin olive oil
6 oz. tuna in oil
1 pinch of pepper
1 medium onion finely sliced
How to make the Tuna and Cannellini Bean Salad:
Soak the beans overnight and cook for 1 1/2 hours, starting with cold salted water. Drain and cool. Combine the beans, coarsely crumbled tuna, and the onion in a bowl. Add the olive oil, a pinch of white pepper, and salt to taste. Toss well. Serve at room temperature.
The same recipe can be made with smoked herring instead of tuna.