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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
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.
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. -Jeffery Lindenmuth
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