- Tuna in oil – 450 gms, drained
- Cannellini Beans – 800 gms, rinsed and drained
- Salad Onion – 1, finely chopped
- Extra Virgin Olive Oil – 5 tblsp
- Lemon Juice
- Ground Black Pepper
- Basil Leaves – chopped, for garnish
- Black Olives – 12, small
- Hard-boiled Eggs – 3, quartered
- Flake the tuna into chunks.
- Gently mix with the beans, onion and olive oil.
- Add lemon juice, salt and pepper.
- Transfer to a serving bowl.
- Garnish with the basil, olives and eggs.