Quick White Bean Salad With Tuna (Insalata Di Fagioli E Tonne Veloce)

• 2 tins of cannellini or borlotti beans (cannellini beans are prettier)
• 1 tin or jar (150 grams drained weight) good-quality tuna packed in olive oil, drain and discard oil
• 2 garlic cloves, remove skin and bruise
• 50 milliliters best quality extra virgin olive oil
• 1 green onion, rinse, and thinly slice
• 10 grams flat leaf Italian parsley, rinse, dry, and finely chop
• 10 leaves of basil, rinse, dry, and finely slice
• 1 celery stick, rinse, trim ends, and finely slice (optional)
• 3 tomatoes, rinse, remove core, and cut into 1.5cm cubes (optional)
• 1 teaspoon red wine vinegar
• sea salt
• Black pepper, freshly ground

1. Mix together the beans, tuna, garlic cloves, olive oil, the green onion, parsley, basil, celery, tomato, red wine vinegar in a large bowl.
2. Stir to combine. Add salt and pepper to taste.
3. The salad can be served immediately but the flavour improves as it sits. It can be made up to 1 day in advance and left in the refrigerator (don't add the tomato and celery until just before serving). Remove the garlic before serving.

borlotti beans, olive oil, garlic, milliliters, green onion, flat leaf italian parsley, basil, celery, tomatoes, red wine vinegar, salt, black pepper

Taken from food52.com/recipes/35183-quick-white-bean-salad-with-tuna-insalata-di-fagioli-e-tonne-veloce (may not work)