Bean and Tuna Salad


3 cups Water
2 cans Cannellini beans
1/3 cup Olive oil
3 teaspoons Red wine vinegar
1 teaspoon Salt
Fresh pepper to taste
1 medium Red onion
12 ounces Tuna -- drained

Directions: Mix together oil, vinegar,
salt and pepper.
Pour over beans
and onion in a shallow bowl.
Cover and refrigerate at least 1 hour.
Transfer bean mixture
to serving platter with slotted spoon.
Break tuna into chunks
and arrange on bean mixture.