No-Cook Mediterranean Tuna & White Bean Salad

• •10 oz tuna, oil-packed, drained
• •15 oz cannellini beans, rinsed and drained
• •0.5 medium red onion, thinly sliced or finely diced
• •0.5 large cucumber, diced
• •1 cup cherry tomatoes, halved
• •0.5 cup Kalamata olives, pitted and halved
• •0.3 cup fresh parsley, chopped
• •2 tablespoon fresh dill, chopped
• •3 tablespoon lemon, juiced
• •4 tablespoon extra virgin olive oil
• •1 clove garlic, minced
• •1 teaspoon dried oregano
• • to taste salt
• • to taste black pepper, freshly ground

Instructions

1. 1

   In a large mixing bowl, gently flake the drained tuna with a fork. Add the rinsed and drained cannellini beans.

2. 2

   Add the prepared red onion, diced cucumber, halved cherry tomatoes, and halved Kalamata olives to the bowl. Sprinkle in the chopped fresh parsley and fresh dill.

3. 3

   In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, minced garlic, and dried oregano. Season the dressing with salt and freshly ground black pepper to taste.

4. 4

   Pour the dressing over the tuna and vegetable mixture in the large bowl. Gently toss all ingredients until well combined and coated with the dressing, being careful not to mash the beans or tuna too much.

5. 5

   Taste and adjust seasonings if necessary. For best flavor, cover the salad and refrigerate for at least 15-30 minutes before serving to allow the flavors to meld.

6. 6

   Serve chilled as a main course, alongside crusty bread, or in lettuce cups.

Chef's Tips

• 💡**Quality Tuna Matters:** For the best flavor and texture, opt for high-quality tuna packed in olive oil or spring water. Skip the heavily processed varieties.
• 💡**Don't Over-Mix:** Gently combine the ingredients to keep the tuna flaky and the beans intact.
• 💡**Chill for Flavor:** Allowing the salad to chill for at least 15-30 minutes before serving helps the flavors to deepen and meld beautifully.
• 💡**Customize Your Veggies:** Feel free to add other Mediterranean favorites like diced bell peppers (red or yellow), artichoke hearts, or capers.
• 💡**Serving Suggestions:** This salad is fantastic on its own, but also great served over a bed of mixed greens, scooped into pita pockets, or with a side of toasted whole-grain bread.