Insalata di Fagioli Cannellini e Tonno

Drain the cooked cannellini beans thoroughly and rinse them under cold water. Allow them to drain completely.

Drain the tuna in extra-virgin olive oil, ensuring most of the oil is removed. Flake the tuna gently with a fork.

Peel the red onion and slice it very thinly, preferably using a mandoline for uniform slices.