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● Tuna, Red Onion and Cannellini Bean Salad

2 red onions, divided
1 15-ounce can cannellini beans, drained and rinsed
1 can tuna packed in olive oil
2 tablespoons extra-virgin olive oil
salt and freshly ground pepper
2 sprigs parsley, leaves only

Use a mandolin to thinly slice 1⁄2 of a red onion, and transfer to a large bowl. Add the cannellini beans, tuna and olive oil. Season with salt and pepper, and set aside in the refrigerator. Slice the remaining 1 and 1⁄2 red onions into quarters, and remove the outside 2 or 3 layers to create serving scoops. (These scoops are edible, but raw red onion is pungent.) Remove the salad from the refrigerator, and fold in the parsley leaves. To serve, place about a tablespoon of the tuna salad in each onion leaf. ● Serves 4 to 6

Wine Suggestion, Juicy Medium-Bodied: Pelissero-Nebbiolo Langhe

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