Arugula, Italian Tuna, and White Bean Salad

By barbie24

Calories: 301; Fat: 14.5g; Protein: 27.5g; Carbs: 15g; Fiber: 3.8g; Cholesterol: 21mg; Iron: 2.5mg; Sodium: 709mg; Calcium: 263mg


* Serving size: 2 1/4 cups


* 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 pair well with tuna, while a slightly peppery finish matches the herbaceous arugula.

Ingredients

• 3 tablespoons fresh lemon juice
• 1 1/2 tablespoons extra-virgin olive oil
• 1/2 teaspoon minced garlic
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon Dijon mustard
• 1 cup grape tomatoes, halved
• 1 cup thinly vertically sliced red onion
• 2 (6-ounce) cans Italian tuna packed in olive oil, drained and broken into chunks
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 (5-ounce) package fresh baby arugula
• 2 ounces Parmigiano-Reggiano cheese, shaved

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from myrecipes.com

Preparation

Step 1

1. Whisk together first 6 ingredients in a large bowl. Add tomatoes and next 4 ingredients (through arugula); toss. Top with cheese.