Ingredients

• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 medium tomato, seeded and diced
• 1/4 cup chopped kalamata olives
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped celery
• 2 tablespoons extra virgin olive oil
• 1 tablespoon capers
• 1 tablespoon finely chopped parsley
• 2 teaspoons red wine vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 1/8 teaspoon dried oregano
• 2 (5-ounce) cans yellowfin tuna packed in olive oil, drained