Tuna White Bean Salad (Lemon-Dressed Tuna and White Beans)

Place 160 g canned tuna and 220 g cooked white beans in a sieve for at least 5 minutes. If liquid remains, press only gently enough to drain it without crushing the beans. Finely chop 60 g celery, thinly slice or mince 30 g red onion, and chop 15 g parsley using mostly the leaves. In a large bowl, mix 1.5 tbsp olive oil with 1 tbsp lemon juice for about 20 seconds. Add the drained white beans first and fold them from the bottom for no longer than about 1 minute, until the dressing coats their surfaces. Add the tuna while keeping some larger flakes intact, followed by the celery, red onion, and parsley. Fold the mixture instead of rubbing or stirring hard so the beans and tuna retain their shape. Refrigerate the salad for about 10 minutes. Check the bottom of the bowl before serving, and if the dressing has settled, lift and fold the salad once more before serving it cold. Thorough draining is the main control point because liquid carried by both the tuna and beans would thin the small measured amount of oil and lemon dressing.