Tuna salad with white beans, red onion and parsley

Drain the white beans and rinse them under cold water. Mince the half red onion finely and roughly chop the parsley.

Drain the tuna briefly and transfer to a large bowl. Add the beans, onion and parsley.

Make a dressing with olive oil, lemon juice, salt and pepper. Pour over the salad and gently toss everything together, keeping the beans intact.

Let the salad rest for five minutes so the flavors infuse. Then transfer to a plate and serve at room temperature.