Bean And Tuna Salad

Salads

3 cups water
2 cans cannelloni beans
1/3 cup olive oil
3 teaspoons red wine vinegar
1 teaspoon salt
Fresh pepper to taste
1 medium red onion
12 ounces tuna; drained

Mix together oil, vinegar, salt and pepper. Pour over beans and onion in a shallow bowl. Cover and refrigerate at least 1 hour. Transfer bean mixture to serving platter with slotted spoon. Break tuna into chunks and arrange on bean mixture.