Flaky tuna packed in olive oil meets creamy cannellini beans in this no-cook, fridge-to-table salad that comes together in minutes. Crisp celery and red onion add crunch, while a handful of fresh parsley keeps things bright and herby. The dressing is where this one shines: extra-virgin olive oil, fresh lemon juice, Dijon, and grated garlic whisk into a punchy, emulsified vinaigrette that coats every bite instead of drowning it. A pinch of red pepper flakes brings gentle heat if you want it, and a squeeze of lemon at the table wakes everything back up. Built on good olive oil, legumes, fish, and fresh produce, it's a natural fit for a Mediterranean-style plate. Eat it straight from the bowl, piled onto greens, or scooped up with crackers — it holds well in the fridge for a couple of days, so it's just as good for make-ahead lunches as it is for a quick weeknight dinner.
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In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, grated garlic, salt, and black pepper until smooth and emulsified.
Drain and rinse the cannellini beans in a colander, shaking off excess water. Add them to a large mixing bowl along with the drained tuna, sliced celery, red onion, and parsley.
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