For the dressing, in a medium sized bowl whisk together the following:
2 TBS extra virgin olive oil
1 TBS white wine vinegar
A pinch of sea salt and freshly ground black pepper to taste
-Drain a rinse 1 can of cannellini beans.
-Chop up ½ an onion.
-Finely chop ¼ bunch of flat leaf parsley.
-To the bowl of dressing, add the beans, the onion, parsley.
-Zest 1 tsp lemon zest and add that, along with ½ cup halved Sungold cherry tomatoes or chopped tomatoes.
-Toss gently to combine then add 2 6-ounce cans of drained and oil packed tuna (if you are using water packed tuna, add a little extra olive oil).
-Serve at room temperature or chill for 30 minutes.
-Serve on a bed of torn arugula.