Tuna and bean salad (Insalata di tonno e fagioli)

1. Tip the beans into a colander, rinse with cold water and drain thoroughly.

2. Cut the red onion into thin half-moons and soak in cold water for 10 minutes to mellow it, then drain.

3. Drain the tuna and break it into large flakes with a fork.

4. In a bowl, mix the beans, onion and chopped parsley.

5. Drizzle with the red wine vinegar and extra virgin olive oil, season with salt and pepper and toss, then gently fold in the tuna so it doesn't break up.

6. Leave to stand for 15 minutes and serve at room temperature with toasted bread.

Tip: A Tuscan classic that's ready in minutes; it's tastiest with tuna in olive oil, and with cherry tomatoes or rocket it makes a light lunch too.