Arugula, Italian Tuna, and White Bean Salad

Arugula, Italian Tuna, and White Bean Salad
Photo by Randy Mayor


  • ¼ teaspoon Dijon mustard
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 2 (6-ounce) cans Italian tuna packed in olive oil, drained and broken into chunks
  • ¼ teaspoon freshly ground black pepper
  • 1 cup thinly vertically sliced red onion
  • 1 cup grape tomatoes, halved
  • 3 tablespoons fresh lemon juice
  • + 5 more ingredients
    • 1 ½ tablespoons extra-virgin olive oil
    • ¼ teaspoon kosher salt
    • 1 (5-ounce) package fresh baby arugula
    • 2 ounces Parmigiano-Reggiano cheese, shaved
    • ½ teaspoon minced garlic

1. Whisk together first 6 ingredients in a large bowl. Add tomatoes and next 4 ingredients (through arugula); toss. Top with cheese. Wine note: Terredora Di Paola Falanghina 2008 ($16) is a crisp and citrusy white with acidity to cut the flavorful oil in this salad. Light body and mineral nuance ...

View full recipe at My Recipes


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