Drain 2 (5 oz) cans of tuna and 1 (15 oz) can of white beans. Rinse the beans thoroughly under cold water to remove excess sodium and prevent a mushy texture.

In a small bowl, whisk together 2 tbsp extra virgin olive oil, 1 clove minced garlic, 1 tbsp fresh lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper.

In a large serving bowl, gently fold together the drained fish, rinsed legumes, 1/4 cup finely chopped red onion, and 1/4 cup freshly chopped parsley.

Pour the prepared dressing over the mixture. Toss gently to combine without mashing the beans. You can serve it right away, but chilling it in the refrigerator for 30 minutes allows the flavors to meld beautifully.