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Bean and Tuna Salad

3 cups water
2 cans cannellini beans
1/3 cup olive oil
3 teaspoons red wine vinegar
1 teaspoon salt
fresh pepper to taste
1 medium red onion
12 ounces tuna -- drained

Mix together oil, vivegar, salt and pepper. Pour over beans and onion in a shallow bowl. Cover and refrigerate at least 1 hour. Transfer bean mixture to serving platter with slotted spoon. Break tuna into chunks and arrange on bean mixture.

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