First Step: Prepare ingredients Drain tuna thoroughly, especially if packed in water to reduce excess liquid. Wash and halve cherry tomatoes, cut cucumber into quarter rounds or dice, slice red onion thinly (optional soaking in ice water for 5 minutes reduces sharpness), and roughly chop fresh parsley and dill or mint.

Second Step: Combine salad base In a large bowl, gently toss together the drained tuna, tomatoes, cucumber, red onion, parsley, and dill or chosen fresh herbs. Add rinsed cannellini beans if using for extra protein and texture.

Third Step: Prepare vinaigrette In a separate small bowl, whisk olive oil, red wine vinegar, lemon juice, dried oregano, salt, and freshly cracked black pepper until emulsified and well combined.

Fourth Step: Dress the salad Pour the vinaigrette over the salad ingredients, folding gently to coat all components evenly without breaking up the tuna flakes. Add crumbled feta, olives, capers, roasted red peppers, and minced garlic if desired.

Final Step: Adjust seasoning and serve Taste and adjust seasoning with additional salt, pepper, or extra lemon juice as preferred. Serve immediately or chill in the refrigerator for up to four days. Stir before serving to meld flavors beautifully. This mediterranean tuna salad pairs well eaten on its own, served over greens, with pita bread, or in lettuce cups.