Barbecued Tuna and White Bean Salad

1 small red onion, thinly sliced

1 tomato, seeded and chopped

1 small red pepper, thinly sliced

2 (14-ounce) cans cannellini beans

2 garlic cloves, crushed

1 teaspoon chopped thyme

4 tablespoons finely chopped Italian parsley

1 1/2 tablespoons lemon juice

1/3 cup extra-virgin olive oil

1 teaspoon honey

4 handfuls arugula Recipe Put the tuna steaks on a plate, dust with cracked black pepper on all sides, wrap with plastic wrap and refrigerate until you need it again. Mix the onion, tomato with pepper in a big bowl. Wash the cannellini beans with cold running water for half minute, rinse and put in the bowl with the garlic, thyme plus

3 tablespoons of the parsley.