Greek Tuna and White Bean Salad

In a medium bowl, gently flake the drained tuna with a fork.

Add the rinsed and drained cannellini beans, halved cherry tomatoes, thinly sliced red onion, and halved Kalamata olives to the bowl with the tuna.

In a small separate bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, salt, and black pepper to create the dressing.

Pour the dressing over the tuna and vegetable mixture.

Add the chopped fresh parsley to the bowl.

Gently toss all ingredients together until well combined and coated with the dressing.

Serve immediately, or chill for 15 minutes for enhanced flavors.