White Bean and Tuna Salad

½ red onion (about 4 ounces; 116 g), cut into ⅛-inch thick slices

1 tablespoon (15ml) Champagne, white wine, or red wine vinegar plus extra for drizzling

Kosher salt and freshly ground black pepper

3 cups (1 pound 6 ounces; 625g) cooked dry white beans, drained, or two (15-ounce; 425 g) cans low-sodium white beans, drained and rinsed (see note)

5.6 ounces ( 160 g) olive oil-packed tuna (from two 3.88-ounce (110g) cans), preferably ventresca (tuna belly; see note), drained and gently flaked into 2-inch pieces

1 medium garlic clove (5g), minced or finely grated

1 tablespoon (15ml) bean cooking liquid, from a pot of beans cooked from dry (see note if using canned beans)

¼ cup (60ml) extra-virgin olive oil plus extra for drizzling

¼ cup (½ ounce; 16 g) finely chopped fresh parsley leaves and tender stems

Directions at seriouseats.com

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