Zesty White Bean and Canned Tuna Salad

Wash 100 g English cucumber, 100 g cherry tomatoes, 100 g red bell pepper, and 10 g fresh flat-leaf parsley under cold water; pat completely dry with paper towels.

Finely dice 100 g cucumber, 100 g red bell pepper, and 20 g red onion. Halve 100 g cherry tomatoes. Finely chop 10 g parsley. Mince 1 garlic clove.

Open, drain, and thoroughly rinse 260 g canned cannellini beans in a colander. Let them drain completely so excess water doesn't dilute the dressing.

Drain 45 g canned yellowfin tuna and flake it gently with a fork into bite-sized pieces.

In a small mixing bowl, create the emulsion: zest the 1 lemon to obtain 1 tsp of zest, then squeeze it to yield 15 ml of fresh lemon juice. Add the 15 ml lemon juice, 1 tsp zest, 5 g Dijon mustard, 12 g honey, minced garlic, a pinch of salt, and a pinch of black pepper. Whisk vigorously while slowly drizzling in 20 ml extra virgin olive oil until a thick, cohesive dressing forms.

In a large bowl, combine the 260 g drained cannellini beans, diced cucumber, halved cherry tomatoes, diced red bell pepper, diced red onion, chopped parsley, and flaked tuna.

Pour the emulsified dressing over the salad and toss gently with a spoon to coat all ingredients evenly without mashing the beans.

To pack for travel: Transfer the salad to a leak-proof glass container. Place a piece of parchment paper directly on top of the salad surface before sealing the lid to minimize air exposure and prevent oxidation. Keep cold with an ice pack until ready to eat.