Tuna, beans and onion is a classic Italian salad. Quick to prepare, it is very tasty and also easy to carry, making it a perfect lunch for work or during a trip to the beach or in the countryside. In my version, I have used the most soft and tasty portion of the tuna itself: the belly. Being a quick recipe to put in your bag or backpack, I used tuna belly preserved in olive oil, which can be easily found at the supermarket, along with canned beans. To dress the salad, I prepared a sauce made with parsley, inspired by the Italian “salsa verde” (green sauce), with the addition of wasabi to give a new and zesty touch.
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