Tuscan tuna and beans

Ingredient

425g tinned cannellini or borlotti beans , drained 

200g tinned butter beans draind

299g tinned tuna , drained and flaked

1 small onion , thinly sliced 

3 table spoons olive oil 

3 tbls red wine vinegar

25g stoned black olives

1 tbls chopped fresh flat-leaved parsley

1 stick celery ,finally chopped

salt and pepper 

2 hard-boiled eggs , cut into wedges

1/2 small radicchio

crusty bread to serve

1- Mix the cannellini or borlotti beans with the butter beans , then stir in the tuna onion , olive oil , flat-leaved parsley , celery , salt and pepper

2- Add the egg edges to the bean mixture and mix lightly , taking care not to break up the eggs 

3- Arrange the radicchio leaves on 1 large or 4 small serving plates . spoon the bean mixture over the leaves and serve at once with crusty bread . Alternatively , cover and chill until required