1 can of good imported tuna
2-3 cans of butter beans, carefully drained and washed
1 small red onion
1 pint of cherry tomatoes
1/2-1 cup coarsely chopped Italian parsley
zest of lemon
1 clove garlic, minced
1/2 cup red wine vinegar
1/2 cup olive oil
salt and pepper
Add butter beans, onion, tomatoes and parsley to bowl. Drain and chunk tuna but leave in large chunks.
Combine all dressing ingredients and dress salad. Let sit for 30-60 minutes before serving, if possible.