Beans and Tuna Salad

Beans and Tuna Salad
serves 4

2 cans cannellini beans, drained
1 small sweet onion, very thinly sliced
Salt
2 can tuna in olive oil
Extra virgin olive oil
red wine vinegar + balsamic
5oz baby arugula
Black pepper, cracked fairly coarse
Chile flakes

Put the beans and onion into a serving bowl, sprinkle liberally with salt, and toss. Drain the tuna and add it to the bowl, breaking it into large flakes with a fork. Pour on enough oil to coat well, add a few teaspoons of vinegars and a generous quantity of black pepper.
Add arugula and toss well.