Tuna, Cannellini Bean, Red Onion and Tomato Salad

Serves:

• 1 6-ounce can tuna, preferably Italian packed in olive oil, drained
• 4 small tomatoes, cored and cut into wedges
• 1 1/4 cups cooked cannellini beans or rinsed canned beans
• 1 small red onion, peeled, halved and very thinly sliced
• 1/4 cup basil leaves, coarsely chopped
• 1/2 tablespoon dried oregano, perferably Italian
• 2 tablespoons red wine vinegar
• 3 tablespoons extra virgin olive oil
• Kosher salt and freshly ground black pepper