Insalata di Tonno e Fagioli

Tuna and Cannellini Bean Salad

1 lb. cannellini beans
2 tbs. extra-virgin olive oil
6 oz. tuna in oil
1 pinch of pepper
1 medium onion finely sliced
salt

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.

Note: The same recipe can be made with smoked herring instead of tuna.