Prepare the Base: In a large salad bowl, gently flake the drained tuna with a fork. It should separate into tender, distinct pieces, retaining some texture rather than becoming a fine mash.

Add the Beans and Vegetables: Tip in the rinsed and drained cannellini beans. The beans should be plump and creamy white. Follow with the finely diced red onion and red bell pepper. The red onion will offer a sharp, pungent aroma, while the bell pepper adds a sweet, crisp crunch. Add the halved cherry tomatoes, their vibrant red promising a burst of juiciness.

Introduce Fresh Herbs: Sprinkle over the roughly chopped fresh parsley and dill. You'll immediately notice a fresh, herbaceous scent filling the air, a sign of the vibrant flavours to come. The mixture should now look incredibly colourful and inviting.

Whisk the Dressing: In a small jar or bowl, combine the lemon juice, extra virgin olive oil, Dijon mustard, and dried oregano. Secure the lid on the jar and shake vigorously, or whisk until the dressing emulsifies and appears slightly thickened and opaque. This ensures all the flavours are perfectly blended.

Dress the Salad: Pour the dressing evenly over the tuna and bean mixture in the large bowl. The dressing will cling to the ingredients, its bright, zesty aroma enhancing the fresh herbs.

Season and Combine: Season generously with salt and freshly ground black pepper. Using salad servers, gently toss all the ingredients together until everything is thoroughly coated in the dressing. You want to see the dressing glistening on the tuna, beans, and vegetables. Give it a final taste and adjust seasoning if needed. The salad is ready when all components are evenly distributed and it smells wonderfully fresh and zesty. For best flavour, allow it to sit for 15-20 minutes before serving to let the flavours meld.