Mediterranean Tuna Salad

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  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Vinegar, Red Wine(30g)
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  Lemon Juice, Fresh(15g)
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  Oregano, Dried(5g)
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  1/2 tsp salt ($0.02)
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  1/4 Tsp Black Pepper (Freshly Cracked, $0.02)
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  Cucumber
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  Tomato, Cherry
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  Yellow Onion
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  Parsley, Fresh(120g)
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  Beans, Cannellini, Canned, Drained(425g)
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  Canned Tuna(340g)
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  Cheese, Feta, Crumbled(57g)

Instructions

1. 1Whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper in a small bowl until combined. Set the vinaigrette aside to allow flavors to blend while you prepare the vegetables.
2. 2Finely dice the onion; if you prefer a milder onion flavor, soak the diced pieces in ice water for 5 minutes, then drain well before using.
3. 3Cut the cucumber into quarter rounds, halve the cherry tomatoes, and roughly chop the fresh parsley. Combine these prepared vegetables in a large bowl.
4. 4Pour the vinaigrette over the vegetables and stir until evenly coated.
5. 5Drain the canned beans and canned tuna thoroughly, breaking the tuna into flakes with a fork as you add it to the bowl.
6. 6Add the drained beans and flaked tuna to the salad, then gently fold to combine, being careful not to break the tuna into small pieces.
7. 7Sprinkle the crumbled feta cheese over top and gently fold once more to incorporate.
8. 8Divide the salad evenly into 6 airtight containers and refrigerate. Stir gently before serving, and consume within 4 days.