Insalata di tonno, fagioli e cipolla is a traditional salad that's especially popular in Tuscany. Although there are numerous variations, the salad is often made with a combination of tuna (tinned in brine), onions, cannellini (lima) beans, olive oil, red wine vinegar, basil, salt, and black pepper.

The onions are thinly sliced and splashed with boiling water until crunchy and sweet. Once drained, they're mixed with the remaining ingredients. The salad is seasoned with salt and pepper, tossed, and served immediately. Insalata di tonno, fagioli e cipolla is especially popular as a summer lunch or as an accompaniment to barbecued meat.

If desired, the basil can be replaced with parsley, marjoram, or oregano, while chickpeas are sometimes used instead of the beans.