Tuna and Beans

This is strictly an appetizer, but I've been making it for dinner with some good bread on the side and it always works. Besides peeling and then chopping a red onion, there's hardly any 'cooking' involved; beans are the base here (borlotti are what she uses, but other beans, such as cannellini or butter, work just as well), with tuna packed in oil flaked in, then the olive oil/lemon juice/red onion acting as the dressing; fresh lemon thyme/thyme are my herb of choice, though she says parsley. Really quick to make and an ideal summer meal, or filling side dish.