Begin by trimming the fennel, removing any tough outer layers, and slicing it paper-thin using a mandoline for the best texture. Set aside in a mixing bowl.

In the same mixing bowl, combine the shaved fennel with rinsed cannellini beans and a generous handful of fresh arugula. Toss together lightly.

Gently fold in your high-quality oil-packed tuna, taking care not to break it apart too much.

In a small bowl, whisk together the juice of one Meyer lemon, Champagne vinegar, and any additional seasonings like salt and pepper.

Drizzle the prepared vinaigrette over the salad mixture and gently toss until evenly coated.

Serve immediately on chilled plates and consider pairing with croccantini crackers or toasted baguette slices.