6 c. cooked white beans
3 (20 oz.) cans Cannellini beans
1 c. Vinaigrette sauce
1 c. finely chopped onion
2 (7 oz.) cans tuna, drained and flaked
1 tbsp. chopped basil
1/4 c. parsley
Additional oil-vinegar

Pour Vinaigrette sauce over beans and toss very lightly. Put the onions and tuna on top of the beans. Sprinkle basil and parsley. Just before serving add more oil if you like and toss lightly.

VINAIGRETTE SAUCE:

1 tsp. Kosher salt
1/2 tsp. black pepper
1 1/2 to 2 tbsp. wine vinegar
6 tbsp. olive oil