215-ounce cans cannellini beans (or white kidney beans), rinsed and drained
¾poundcherry tomatoeshalved
1-26-7 ounce cans high-quality tuna, preferably packed in olive oil, drained (I like thisone)
½teaspoonor more, flaky salt, such as Maldon
Freshly ground black pepperto taste
Large handful fresh basil leavesroughly chopped
3tablespoonsextra-virgin olive oilor more to taste
Crusty bread for servingoptional
Instructions
To a medium bowl, add vinegar, sugar, salt and 2 Tablespoons hot water. Whisk until sugar and salt dissolve. Add sliced onion to the vinegar mixture. Let sit at room temperature for 1 hour (less is fine) or make ahead, transfer to a jar, and keep in the fridge for up to a week.
To a deep serving platter or a wide bowl, add the drained beans and cherry tomatoes.
Spoon the tuna out of the oil, and break it gently with a fork into bite-size pieces. Add 1/4 cup of pickled red onion, or to taste, and 3 tablespoon of pickling liquid, and mix gently.
Sprinkle flaky salt and black pepper to taste. Add torn basil, and generously drizzle everything with olive oil and more pickling liquid to taste. Serve immediately with crusty bread, if desired.