Tuna and White Bean Salad

Gather all ingredients and place a large mixing bowl on the countertop.

Open the can of tuna preserved in olive oil, drain excess oil if desired, and flake the tuna into the bowl.

Add the cooked white beans to the bowl, breaking up any large clumps with a fork.

Scatter the thinly sliced red onion over the tuna and beans.

Arrange the tomato circles on top of the mixture for a burst of color and sweetness.

In a small separate bowl, combine the white wine vinegar, finely chopped parsley, and extra virgin olive oil; whisk briskly until the dressing emulsifies.

Season the dressing with a pinch of salt and freshly ground black pepper, tasting and adjusting as needed.

Drizzle the vinaigrette over the salad ingredients.

Using two large spoons, gently toss the salad until everything is evenly coated, being careful not to mash the beans.

Taste the salad and add more salt, pepper, or a splash of vinegar if desired.

Serve the salad immediately at room temperature, or cover and refrigerate for 5‑10 minutes to let the flavors meld.

Optional: garnish with a few extra parsley leaves before serving.