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Arugula, Italian Tuna, and White Bean Salad Menu

Serves 4

Arugula, Italian Tuna, and White Bean Salad

This no-cook dinner recipe is packed with colorful vegetables and gets a flavor kick from its zesty vinaigrette.

Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

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

Preparation

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

Cooking Light JUNE 2010

Rosemary focaccia

Preheat oven to 400º. Unroll dough from a (13.8-ounce) can refrigerated pizza crust; pat into a 12 x 8-inch rectangle on a baking sheet coated with cooking spray. Fold dough in half to form an 8 x 6-inch rectangle; press together lightly. Using fingertips, gently dimple dough. Brush dough with 2 teaspoons extra-virgin olive oil; sprinkle with 1/2 teaspoon chopped fresh rosemary and 1/4 teaspoon coarse sea salt. Bake at 400º for 15 minutes or until golden.

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Arugula, Italian Tuna, and White Bean Salad Menu