This is a quick and delicious salad that can be made special for guests—or yourself—by grilling fresh tuna steaks instead of using canned.
Ingredients
- 4 cups fresh arugula
- 1 can (15 ounces) no-salt-added cannellini beans, rinsed and drained
- 1 cup grape tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/3 cup chopped roasted sweet red peppers
- 1/3 cup pitted nicoise or other olives
- 1/4 cup chopped fresh basil
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1/8 teaspoon salt
- 2 cans (5 ounces each) albacore white tuna in water, drained
Directions
- Place first 7 ingredients in a large bowl. Whisk together oil, lemon zest, lemon juice, garlic and salt; drizzle over salad. Add tuna and toss gently to combine.
