Tuna and Bean Salad

Method

1. Slice the red onion and place it in a bowl with a splash of vinegar and sparkling water to mellow its sharpness.
2. Take half of the pre-cooked borlotti beans and blend them with lemon zest, lemon juice, a drizzle of oil, a splash of water, and a pinch of salt until smooth.
3. Transfer the bean cream to a serving plate.
4. Add the remaining whole borlotti beans to the plate.
5. Add the tuna fillets on top.
6. Drain the red onion and add it to the salad.
7. Optionally add some chili pepper.
8. Season with a pinch of salt and a drizzle of oil, then gently mix so the tuna doesn't break apart.
9. Serve with bread on the side.