An old standby of trattorie around the world. A true larder dish, as everything comes out of a tin or a bottle. However, if you can be bothered to cook your own cannellini beans, the result is infinitely superior.
If using tinned tuna open, drain and flake. If using tinned beans, open, drain and rinse very thoroughly, then drain well again.
Put the beans in a salad bowl. Add half the lemon juice then half the parsley. Season, then dress with enough oil to coat the beans lightly. (If you have just cooked the beans, dressing them warm adds a whole new dimension to this dish.)
Arrange the beans on a serving platter. Slice or flake the tuna and scatter on top. Scatter the red onions and the remaining parsley over. Drizzle with a little more oil. Do not make too far in advance.
© 1996 Alastair Little. All rights reserved.