In a large mixing bowl, flake the drained albacore tuna using a fork. Add the rinsed cannellini beans, diced roasted red pepper, finely chopped red onion, and capers. Toss in baby arugula and chopped fresh basil or parsley. Mix everything together until evenly combined.

Zest the lemon and add the zest to the bowl. Squeeze in the lemon juice and drizzle in extra virgin olive oil. Season with kosher salt and black pepper. Gently toss to coat everything evenly. Taste and adjust seasoning if needed.

Transfer the salad to a serving plate or individual bowls. It can be enjoyed chilled or at room temperature. Serve it over toasted sourdough or on a bed of greens.