Rinse the beans well, finely dice the onions. Wash the parsley, pluck the leaves from the stalks and chop finely.

Mix the beans, tuna (drain well), onions and parsley and season with the olive oil, vinegar, salt and pepper. Now put the lettuce for the salad in the refrigerator for a few hours and let it steep. Before serving, get it out in good time, if necessary add oil and vinegar, the salad should be served cool, but not in the fridge. Serve the salad with bread and a glass of white or rosé wine.