Italian White Beans With Tuna - cooking recipe

Ingredients

2 (15 ounce) cans cannellini beans (If you don't have them , you can sub other white beans)
1 garlic clove, minced
2 teaspoons fresh thyme leaves, minced or 1/2 teaspoon dried thyme
3 tablespoons red wine vinegar
1/4 cup olive oil
1 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
3/4 cup red onion, coarsely chopped
8 1/2 ounces tuna in vegetable oil, drained

Preparation

Drain beans and rinse well.
In a large bowl, combine garlic, thyme, vinegar, olive oil, salt and pepper. Beat with fork.
Add beans and red onion to bowl , toss to coat.
Break tuna up into medium-size chunks and toss lightly with beans.
Serve at room temperature - can be stored in fridge for up to a day.
NOTE : depending on how much there is, you may want to use the oil from the canned tuna in the recipe.