NUTRITION

SERVINGS

INGREDIENTS

6 oz canned tuna in water

0.5 cup cannellini beans

1 cup cucumber

0.25 cup red onion

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tbsp fresh parsley

5 whole kalamata olives

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

  Drain the canned tuna thoroughly and place it in a medium mixing bowl, flaking it gently with a fork to maintain some texture.

• 2

  Rinse and drain the cannellini beans in a fine-mesh sieve, then add them to the bowl with the tuna.

• 3

  Add the chopped cucumber, finely diced red onion, and halved kalamata olives to the bowl.

• 4

  In a small glass jar or separate bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, sea salt, and black pepper until emulsified.

• 5

  Pour the vinaigrette over the tuna mixture and toss gently with a large spoon to combine, ensuring the ingredients are evenly coated without over-mashing the beans.

• 6

  Stir in the freshly chopped parsley and serve immediately or refrigerate for 30 minutes to allow the Mediterranean flavors to deepen.