📖 Instructions

1. Begin by draining and rinsing the cannellini beans. Place them in a colander and rinse under cold water until the water runs clear. This helps remove excess starch and any metallic taste from the can. Shake well to remove excess water and set aside.
2. Next, finely dice the yellow onion. Aim for small, uniform pieces so they distribute evenly throughout the salad. Mince the garlic as well. Don't have any fresh garlic? Use a pinch of garlic powder.
3. In a large mixing bowl, combine the drained cannellini beans, diced onion, and minced garlic. Gently stir them together.
4. Open the cans of tuna in olive oil, drain the olive oil into a small bowl (save this for dressing – trust me!), and then flake the tuna into the mixing bowl with the beans and onion. Try not to overmix the tuna, keeping some larger chunks for texture.
5. Now for the dressing. To the bowl with reserved olive oil, add the lemon juice, Dijon mustard, capers (drained), chopped fresh parsley, chopped fresh basil, salt, and black pepper. Whisk vigorously until the dressing is emulsified and slightly thickened. Taste and adjust seasonings as needed.
6. Pour the dressing over the bean and tuna mixture. Gently fold everything together until well combined, being careful not to mash the beans.
7. Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for developing the best flavor!
8. Before serving, give the salad a gentle stir. Garnish with additional fresh parsley and basil, if desired. Serve chilled, either on its own, with crusty bread, or over a bed of mixed greens.