Tomato, Tuna, And Bean Salad - cooking recipe

Ingredients

5 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon dried dill weed (optional)
1/4 teaspoon crushed garlic
1/4 teaspoon white sugar
1 pinch salt
2 cups halved cherry tomatoes
1 (15 ounce) can white kidney beans (cannellini), rinsed and drained
2 (5 ounce) cans white tuna, drained
1 cup cooked quinoa (optional)
1/3 cup chopped fresh basil
2 tablespoons chopped onion
1/4 cup grated Parmesan cheese, or to taste (optional)

Preparation

Whisk olive oil, vinegar, mustard, dill weed, garlic, sugar, and salt together in a large bowl. Add tomatoes, kidney beans, tuna, quinoa, basil, and onion; gently stir with a large spoon to coat evenly. Spoon salad into serving bowls; top each with about 1 tablespoon Parmesan cheese.