Step 1

In a small bowl combine shallot, with olive oil, lemon juice, rice wine vinegar, salt, pepper and oregano. Miss well and set aside.

Step 2

In a large shallow serving bowl, add beans, break up tuna, add artichokes, capers and toss with dressing.

Step 3

Top with sliced cabbage and chopped dill. Serve right away.

Step 4

Refrigerate any leftovers for up to 3 days.