Tuna and Bean Salad

• 1 small or 1/2 medium red onion, peeled and very thinly sliced
• 1 tablespoon plus 1 teaspoon red wine vinegar or sherry vinegar
• 1 (6 1/2-ounce) can water-packed tuna, drained
• 1 (15-ounce) can cannelini beans or borlotti beans, drained through a strainer and rinsed
• 3 fresh sage leaves, slivered
• 2 tablespoons finely chopped flat-leaf parsley
• Salt and freshly ground pepper
• 1 small or medium garlic clove, finely minced
• 1/2 teaspoon Dijon mustard
• 3 tablespoons extra virgin olive oil
• 1 tablespoon plain low-fat or nonfat yogurt (or omit and use 4 tablespoons olive oil)
• 1/2 Japanese cucumber, cut in half lengthwise and sliced, for garnish

1. Place the onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover.
2. Let sit for 5 minutes.
3. Drain and rinse with cold water, then dry on paper towels.
4. In a medium bowl or salad bowl, combine the tuna, beans, onions, sage, and parsley.
5. In a small bowl or measuring cup, mix together the remaining vinegar, salt to taste, freshly ground pepper, garlic, and Dijon mustard.
6. Whisk in the olive oil and the yogurt.
7. Toss with the tuna and beans and serve, garnishing each plate with cucumber slices.

red onion, red wine vinegar, water, cannelini beans, sage, flatleaf parsley, salt, garlic, mustard, extra virgin olive oil, nonfat yogurt, japanese cucumber

Taken from cooking.nytimes.com/recipes/1016427 (may not work)