Tuna White Bean Picnic Salad

• 3/4 cup (116 g), thoroughly drained — Canned light tuna in water, drained
• 3/4 cup (135 g), drained, rinsed, and patted dry — Canned white beans, drained and rinsed
• 1 tbsp (13.5 g) — Extra-virgin olive oil
• 1 tbsp (15 g) — Fresh lemon juice
• 1/2 cup (52 g), diced and patted dry — Cucumber with peel
• 1/2 cup (75 g), diced — Raw red bell pepper
• 1 tbsp (3 g), finely chopped — Fresh chives
• 1/2 tsp (0.5 g) — Dried dill weed
• 1/4 tsp (0.6 g) — Ground black pepper

Method

1. 1Whisk the lemon-dill dressingWhisk the olive oil, lemon juice, chives, dill, and pepper for 20 seconds.20 secLook for: The herbs are suspended in a glossy, lightly thickened dressing.
2. 2Drain the tunaPress excess water from the tuna and separate it into broad flakes.Look for: The tuna is dry enough to dress and still holds visible flakes.Safety: Keep the ready-to-eat tuna chilled.
3. 3Dry the white beansSpread the drained, rinsed white beans on a clean towel and pat them gently until no rinse water remains.Look for: The beans remain whole with no rinse water underneath.
4. 4Coat the tuna and beansFold the tuna and beans gently through the dressing.Look for: The tuna stays flaky, the beans stay whole, and no liquid pools.
5. 5Dry the vegetablesPat the cucumber and red pepper completely dry.Look for: The vegetables are crisp and leave no water on the towel.
6. 6Add the crunchFold the cucumber and pepper through the salad just until evenly distributed.Look for: The vegetables remain crisp and distinct among the tuna and beans.
7. 7Pack and keep coldTransfer every bit to a lidded lunch bowl and refrigerate or serve cold.Look for: No watery dressing collects at the bottom of the packed salad.Safety: Pack with an ice pack and do not leave above 40°F for more than 2 hours.