Add an additional tablespoon of evoo to keep the tuna fish moist (this also replaces the olive oil it was packed in and makes sure it's not too fishy).
Chop all of your ingredients from the onion to the parsley.
Mix together until well incorporated.
Finish with salt, pepper, and a squeeze of lemon juice.
Enjoy on toasted bread or with crackers like I did above.
Recipe by Keys to the Cucina at https://keystothecucina.com/2013/10/15/tuscan-tuna-fish/