Italian Tuna Cannellini Salad

• 120 g (about 3/4 cup), thoroughly drained — Canned light tuna in water, drained
• 150 g (about 3/4 cup), drained and rinsed — Canned white beans, drained and rinsed
• 90 g (about 1/2 cup), halved — Raw cherry tomatoes
• 60 g (about 1/2 cup), diced — Cucumber with peel
• 60 g (about 1/2 cup), diced — Raw red bell pepper
• 1 tbsp (13.5 g) — Extra-virgin olive oil
• 1 tbsp (15 g) — Fresh lemon juice
• 2 g, finely grated — Raw garlic
• 1 tsp (1 g) — Dried oregano leaves
• 1/4 tsp (0.6 g) — Ground black pepper

Method

1. 1Measure ingredients: Emulsify the oregano dressingMeasure extra virgin olive oil, lemon juice, garlic, oregano, and black pepper using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Emulsify the oregano dressingWhisk the olive oil, lemon juice, garlic, oregano, and black pepper in a mixing bowl for 45 seconds until lightly emulsified.45 secLook for: The dressing looks cloudy and cohesive, with oregano and pepper evenly suspended.Safety: Use a clean bowl and keep the dressing chilled if assembly is delayed.
3. 3Dress the tuna and beansAdd the dry white beans and drained tuna to the dressing.Look for: The ingredients are fully prepared and ready for the next action.
4. 4Fold gently for 60 secondsFold gently for 60 seconds, breaking only the largest tuna pieces so the beans stay whole.1 minLook for: The beans and tuna are evenly glossed but remain in distinct pieces, with no watery liquid in the bowl.Safety: Use tuna from an intact can and refrigerate unused canned fish promptly in a clean covered container.
5. 5Measure ingredients: Fold in the tomatoes, cucumber, and pepperMeasure cherry tomatoes, cucumber with peel, red bell pepper, light tuna in water, and white beans using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
6. 6Fold in the tomatoes, cucumber, and pepperAdd the tomatoes, cucumber, and red pepper and fold for 30 seconds, just until evenly distributed.30 secLook for: The tomatoes, cucumber, and red pepper remain crisp and bright, and the tomato pieces are not crushed.Safety: Use a clean board and knife for the ready-to-eat tomatoes, cucumber, and red pepper.
7. 7Settle and serve coldTransfer every component to a serving bowl and refrigerate for 5 minutes so the beans absorb the dressing.5 minLook for: The full resting or chilling time is complete.
8. 8Toss onceToss once and serve cold until the ingredients are evenly combined.Look for: A thin dressing clings to the salad and no oily pool remains at the bottom after the final toss.Safety: Keep the finished seafood salad at 40°F or below and discard it after more than 2 hours at room temperature.