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Prepare thingy sliced red onion.
You need red wine vinigar.
Use cooked white beans.
Provide can water packed tuna and drained. Preference albacore tuna.
You need Campari tomatoes diced.
Use garlic clove, minced or 1 tbs of power garlic.
Provide lemon squeeze juice.
You need chopped fresh basil.
Provide chopped fresh cilantro.
Prepare olive oil.
Provide capers, rinsed salt and pepper to taste.

In a small bowl or measuring cup, mix together the remaining vinegar, salt to taste, freshly ground pepper, garlic, and Dijon mustard. Whisk in the olive oil and the yogurt. Toss with the tuna and beans and serve. Mix tuna, beans, potatoes, onion and parsley.

Put onion in container, add 4 tablespoons of the vinegar and and lemon and squeeze with salt and pepper. Let them soak for 30 mins..
Add the rest of ingredients, mix them and chill for 60 minutes.
..

Mix well, then season with salt and pepper. Purists would insist on imported Italian canned tuna fish for the Tuscan classic, but we think plain old tuna from the supermarket is just fine, too. The time-honored Italian pairing of canned tuna and cannellini beans makes a super-simple, satisfying lunch. Serve over salad greens, on grilled whole-wheat country bread or tucked in a whole-wheat pita pocket. Tuna salad with lettuce beans and cheese on wooden table.

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