Zesty Tunisian Tuna and White Bean Salad

Place the rinsed cannellini beans into a large mixing bowl.

Add the tuna with its olive oil to the bowl, breaking the fish into large chunks with a fork.

Fold in the diced cucumber, chopped red onion, and halved kalamata olives.

Whisk the harissa paste and lemon juice together in a small separate container to create a dressing.

Pour the dressing over the salad mixture and gently toss to combine.

Garnish with the chopped fresh parsley before serving.