Ingredients:

  • 2 cans (5 oz each) high-quality tuna packed in olive oil
  • 1 can (15 oz) Cannellini beans, rinsed and drained
  • 0.5 medium red onion, finely diced (approx. 60g)
  • 2 stalks celery, sliced thin
  • 1 cup cherry tomatoes, halved
  • 0.25 cup non-pareil capers, drained
  • 0.5 cup fresh Italian flat-leaf parsley, chopped
  • 0.25 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, grated or minced
  • 1 teaspoon dried oregano
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon freshly cracked black pepper

Instructions:

  1. In a small jar or bowl, combine the extra virgin olive oil, lemon juice, Dijon mustard, grated garlic, dried oregano, sea salt, and black pepper. Whisk or shake vigorously until the dressing is cloudy and emulsified.
  2. Drain the cannellini beans thoroughly in a fine-mesh colander. For the tuna, drain most of the oil but reserve a small amount to maintain moisture.
  3. In a large mixing bowl, toss together the diced red onion, sliced celery, halved cherry tomatoes, drained capers, and chopped parsley.
  4. Add the tuna and the cannellini beans to the bowl. Use a large spoon to gently fold the ingredients together, keeping the tuna in bite-sized chunks.
  5. Pour the vinaigrette over the salad. Toss gently until all ingredients are evenly coated and glistening.
  6. Allow the salad to rest at room temperature for 10 minutes before serving to allow flavors to meld and the onion to mellow.