Tuna White Bean and Arugula Salad
A classic Italian pantry salad combining oil-packed tuna and creamy cannellini beans on a bed of peppery arugula, finished with lemon and capers. Ready in minutes with no cooking required.
Ingredients
- 10 oz oil-packed tuna (two 5-oz cans), drained
- 2 cans canned cannellini beans, drained, rinsed
- 4 cups baby arugula
- 2 tbsp capers, drained
- 1/4 cup red onion, very thinly sliced
- 1 cup cherry tomatoes, halved
- 3 tbsp fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 1/4 cup fresh flat-leaf parsley, roughly chopped
Instructions
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1
In a small bowl, whisk together 3 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1/4 cup extra-virgin olive oil, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper to make the dressing.
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2
In a large bowl, combine 10 oz drained oil-packed tuna (two 5-oz cans), 2 cans drained, rinsed canned cannellini beans, 1/4 cup very thinly sliced red onion, 1 cup halved cherry tomatoes, and 2 tbsp drained capers. Gently fold together, keeping some chunks of tuna intact.
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3
Add 4 cups baby arugula to the bowl and drizzle the dressing over everything. Toss gently to combine.
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4
Scatter 1/4 cup roughly chopped fresh flat-leaf parsley over the top and serve immediately.