Ingredients

• 2 ounce canned tuna in water, drained
• 1 ounce canned cannellini beans, drained and rinsed
• 2 cup cherry tomatoes, halved
• 1 cucumber, diced
• 0.5 red onion, thinly sliced
• 0.75 cup Kalamata olives, pitted and halved
• 3 tablespoon fresh lemon juice
• 3 tablespoon extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 2 garlic, minced
• 1 teaspoon Dijon mustard
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh flat-leaf parsley, chopped

Steps

1. Drain the canned tuna and place it in a large mixing bowl, flaking it gently with a fork to break into bite-sized pieces.
2. Drain and rinse the canned cannellini beans under cold water to remove excess sodium, then add them to the bowl with the tuna.
3. Dice the cucumber into ½-inch pieces and add to the bowl.
4. Halve the cherry tomatoes and add them to the bowl.
5. Thinly slice the red onion and add to the bowl.
6. Pit the Kalamata olives if using whole olives, then halve them and add to the bowl.
7. In a small bowl, whisk together the lemon juice, red wine vinegar, minced garlic, and Dijon mustard until combined.
8. Slowly whisk the extra-virgin olive oil into the dressing until emulsified.
9. Season the dressing with sea salt and black pepper, then taste and adjust seasonings as needed.
10. Pour the dressing over the tuna and vegetable mixture and gently toss with a large spoon until all ingredients are evenly coated.
11. Top the salad with fresh chopped parsley and serve immediately, or refrigerate for up to 4 hours for optimal freshness.