Lunch Today

Today I made myself one of my favorite salads: Italian tuna and white beans over a bed of arugula. Here is what you need to make this healthy, hearty, fresh salad:

Italian Tuna and White Bean Salad

Yield: 2-4 servings

Ingredients:

Juice of 2 lemons

1 tablespoon Dijon mustard

2 cloves garlic, minced (or shaved on a microplane)

Shake of celery seeds

1/2 red onion, small dice

Tuna packed in olive oil (ÁSdoMAR is my favorite brand)

1 can white beans (navy pictured, or try cannellini or great northern)

Handful each fresh basil and fresh parsley, chopped

1 cup cherry tomatoes, halved

Salt and black pepper to taste

Arugula

 

Procedure:

In a large bowl make a vinaigrette by combining the first four ingredients (you don’t need to add any olive oil, because the tuna is packed in it). Add the onion. I like to add onions to acid first to let them mellow out a bit. Then add the tuna (I strain a bit of the oil) and break apart with a fork. Add the beans, herbs and tomatoes, gently toss. Spoon a generous amount of tuna salad over a bed of arugula, add salt and pepper to taste; enjoy!