Pour the beans with cold water, let macerate for 8 hours (easier to just leave at night to the morning you can already take up cooking salad). Then drain the water, pour fresh water and cook without adding salt until soft. Cooked beans cool.
Clean large red onion, cut into half rings. Peel garlic cloves, chop (you can use chesnokodavilku). Wash the leaves of fresh basil, dry, chop (some leave for decorating the finished salad).
Wine vinegar mix with olive oil, pepper, salt. Add the garlic and onions in the sauce, salad dressing.
Put in a dish cooked beans, pour the sauce fragrant with onion (half refueling leave), sprinkle with chopped basil.
Remove the tuna from the can (buy in its own juice), break into large pieces and place on top beans. Again, pour the sauce and place the remains of onions. Decorate top ready salad with beans and tuna whole sprigs of basil. Serve immediately or keep for 5-10 minutes at room temperature, all the ingredients were soaked dressing.