Prep the produce: Chop the cucumber, halve the tomatoes, and mince the red onion. Roughly chop your herbs. If using garlic, mince it finely.

Make the dressing: In a small bowl, whisk 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/2 teaspoon Dijon, a pinch of lemon zest, and a splash of red wine vinegar if you like. Add the garlic, a pinch of salt, and a few grinds of black pepper.

Rinse the beans: Rinse the white beans under cold water and drain well. Pat dry with a paper towel so the dressing clings better.

Flake the tuna: Drain the tuna and flake it into bite-size pieces with a fork. Don’t mash it—leave some texture.

Toss it all together: In a medium bowl, combine tuna, beans, cucumber, tomatoes, onion, herbs, and capers (if using). Pour over the dressing and toss gently to coat.

Taste and adjust: Add more lemon, salt, or pepper as needed. If it tastes flat, a tiny splash of vinegar can wake it up.

Serve: Eat as is, spoon over a handful of greens, or pile onto toasted bread for an open-faced sandwich.