Tuna White Bean Escalivada Salad

• 150 g canned light tuna in water, drained — Canned light tuna in water, drained
• 120 g white beans, drained, rinsed, and dried — Canned white beans, drained and rinsed
• 180 g raw eggplant, cut into 1.5 cm strips — Raw eggplant
• 120 g red bell pepper, seeded and cut into 2 cm strips — Raw red bell pepper
• 80 g yellow onion, peeled and cut into 1 cm wedges — Raw yellow onion
• 15 g sherry vinegar — Sherry vinegar
• 12 g extra-virgin olive oil, divided — Extra-virgin olive oil
• 2 g garlic, finely grated — Raw garlic
• 5 g flat-leaf parsley, finely chopped — Fresh flat-leaf parsley
• 0.6 g fine salt, divided — Fine salt

Method

1. 1Prepare the escalivada vegetablesHeat the oven to 450°F. Cut 180 g eggplant into 1.5 cm strips, seed and cut 120 g red pepper into 2 cm strips, and peel.450°FLook for: The ingredients are fully prepared and ready for the next action.Safety: Use a stable board, keep the oven area clear, and handle the hot sheet pan with dry oven mitts.
2. 2Cut 80 g onion into 1 cm wedgesCut 80 g onion into 1 cm wedges. Toss the eggplant, pepper, and onion with 8 g olive oil and 0.3 g salt, then spread them in one layer on a rimmed sheet pan.5 minLook for: The eggplant, red pepper, and onion have a thin, even oil coating and none of the pieces overlap.
3. 3Roast until soft and blisteredRoast at 450°F for 18 to 20 minutes, turning all the strips after 10 minutes.20 min · 450°FLook for: This cooking stage is complete and the food is ready for the next action.Safety: Open the oven away from your face and keep the hot tray on a heat-safe surface while the vegetables cool.
4. 4Remove the trayRemove the tray when the eggplant is completely soft, the pepper has blackened patches, and the onion is tender.Look for: The eggplant collapses when pressed, the red-pepper skin is blistered, and a knife slides through the thickest onion piece without resistance.
5. 5Dress the warm escalivadaCool the roasted eggplant, pepper, and onion on the tray for 5 minutes, then pull away any loose blackened pepper skin. Whisk 15 g sherry vinegar, the remaining 4 g olive oil, 2 g grated garlic, the remaining 0.3 g salt, and 5 g parsley for 45 seconds.5 minLook for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Toss the warm roasted vegetablesToss the warm roasted vegetables and all 120 g dried white beans with the complete dressing and rest for 5 minutes.5 min 45 secLook for: The eggplant, pepper, onion, and beans are glossy and distinct, with no raw garlic pockets or dressing pooled underneath.Safety: Keep the clean dressing bowl and utensils separate from the tuna can lid and discard any pepper skin that is fully charred.
7. 7Fold in the tuna and serveDrain the 150 g tuna thoroughly, separate it into large flakes with a clean fork, and fold every flake through the dressed eggplant, red pepper, onion, and white beans with three gentle turns.Look for: The ingredients are fully prepared and ready for the next action.
8. 8Spoon the complete escalivada-style salad into one bowlSpoon the complete escalivada-style salad into one bowl and serve warm or chilled.1 min 30 secLook for: The tuna remains in visible flakes, every roasted vegetable is represented in the bowl, and no beans or dressing remain behind.Safety: Serve promptly or refrigerate the salad within 2 hours; take care around the sharp tuna-can lid.