Title: Tuscan bean salad
 Categories: Salads, Vegetables, Seafood
      Yield: 4 Servings
 
      1 c  Dry white beans
      2 tb Extra-virgin olive oil
      1 sm Red onion
      3 tb Fresh lemon juice
    1/2 ts Salt
    1/2 ts Freshly ground black pepper
      1 cn Water-packed albacore tuna,
           - drained and flaked (6 oz)
    1/2 c  Fresh basil leaves, thinly
           - sliced
 
  Soak beans over night in cold water and drain.  Put beans in a large
  pot and cover with water.  Cook, covered, over low heat for 1 1/2
  hours. Drain well and mix with olive oil, then set aside.
  
  Meanwhile, slice onion vertically in paper-thin slices and soak in
  cold water for 30 minutes, then drain thoroughly. Combine lemon
  juice, salt and pepper and stir until salt is dissolved. Add tuna and
  mix well. Combine beans, onion, tuna and basil, and mix well. Serve
  at room temperature. Makes 4, 1 1/4 cup servings.
  
  * Beans must be soaked overnight.  Allow 30 minutes to soak onions on
  day of preperation.
  
  Per serving:  326 calories (33.6% from fat), 8.4 gm fiber, 0 mg
  cholesterol,  12.5 gm protein, 10.7 gm fat, 276 mg sodium.
  
  Recipe from Let's Live magazine August 1996