Tuna White Bean Lemon Bowl

• 120 g (120 g canned light tuna in water, drained) — Canned light tuna in water, drained
• 160 g (160 g canned white beans, drained and rinsed) — Canned white beans, drained and rinsed
• 15 g (1 tbsp (15 g) fresh lemon juice) — Fresh lemon juice
• 8 g (2 tsp (8 g) extra-virgin olive oil) — Extra-virgin olive oil

Method

1. 1Drain the tunaOpen the tuna can, press out the packing water through a fine strainer, and weigh 120 g drained tuna.45 secLook for: The tuna is moist but no water drips from the strainer.Safety: Avoid sharp can edges and declare fish.
2. 2Rinse the white beansRinse the white beans under cool water for 20 seconds, drain thoroughly, and weigh 160 g.45 secLook for: The beans are clean, intact, and free of canning liquid.Safety: Refrigerate unused beans promptly.
3. 3Make the lemon finishWhisk all lemon juice and olive oil in the serving bowl for 20 seconds.20 secLook for: The lemon and oil form a cloudy, lightly thickened dressing.Safety: Use a clean bowl and whisk.
4. 4Coat the white beansAdd the white beans and fold them through the lemon and olive oil until every bean looks glossy.30 secLook for: The dressing coats the beans without pooling.Safety: Do not crush the beans into a paste.
5. 5Fold in the tunaFlake the tuna over the beans and fold gently six times, keeping distinct tuna flakes visible.30 secLook for: Tuna and beans are evenly distributed and remain intact.Safety: Keep the bowl below 40°F if not serving immediately.
6. 6Rest and serveRest the bowl for 60 seconds so the lemon absorbs, stir once from the bottom, and serve the complete portion.1 min 15 secLook for: The bowl is moist, bright, and free of watery liquid.Safety: Discard after 2 hours at room temperature.