PHOTOGRAPHY: DI ROBERTA F.
What you will need:
*1-2 large garlic cloves, crushed
*1 tbsp sherry vinegar or white wine vinegar
*1/3 cup extra virgin olive oil
*4 cups cooked or canned cannellini or other white bean (2 cans, 15oz. rinsed and drained)
*2 red onions, thinly sliced into petals, then blanched or *6 small scallions, sliced
*14 oz. can or jar best-quality tuna
*a few handfuls of fresh basil leaves
*sea salt (if you must) and freshly ground black pepper
What to do:
Put the garlic on a cutting board, crush with the flat of a knife, add a large pinch of sea salt, and then mash to a paste with the tip of the knife. Transfer to a bowl and add the vinegar and 2 tablespoons of the oil and beat with a fork.
Add the beans and onions and toss gently. Taste, and then add extra olive oil and vinegar to taste.
Drain the tuna and separate into large chunks. Add to the bowl and turn gently to coat with the dressing. Top with the basil and black pepper.
*Blanching is optional-takes the edge off of the onions. To blanch, place onions in saucepan of boiling water for a minute, and then remove from heat and drain.