Tuna & Bean Salad

I found some nice red onions at the Spenard Farmer's Market this morning, and was inspired to throw together this old favorite of mine:

For the Salad:

1/2 red onion, sliced very thin

1 T red wine vinegar

1  7oz. can water-packed tuna, drained

1/2 of a 15oz. can cannelini beans, drained and rinsed

3 sage leaves, slivered

2 T chopped fresh Italian parsley

For the Dressing:
2 T red wine vinegar

1 garlic clove, finely minced or pressed

1 t. dijon mustard

3 T olive oil

1 T plain greek yogurt
salt
fresh ground pepper

1. Place the onion in a bowl and add 1 T of the red wine vinegar. Add enough cold water to cover the onions. Let sit for at least 5 minutes. Drain.

3. In a medium or large bowl combine the tuna, beans, red onions, sage, and parsley.

4. In a small bowl or measuring cup, mix together 2 T red wine vinegar, garlic, dijon, salt & pepper. Whisk in the oil and yogurt. Toss into the tuna mixture. Serve with lettuce, celery, or cucumber slices.