Tuna and bean salad jar

Method

Drain the tin of tuna and flake it lightly with a fork; you want distinct pieces rather than a paste. Rinse the cannellini beans under cold water to remove any canning liquid, then drain well. Finely slice the red onion quarter and place it in a large jar.

Add the tuna and beans to the jar, then pour in the olive oil and lemon juice. The acidity will start to soften the onion and emulsification|emulsify slightly with the oil, building flavour as it sits. Stir everything together thoroughly, making sure the beans and tuna are coated evenly.

Seal the jar and refrigerate for at least 30 minutes before serving; this allows the components to meld. Taste before serving and adjust the seasoning as needed. The salad will keep for up to three days if stored properly, though the onion will become progressively milder.