Arugula, Italian Tuna, and White Bean Salad

Photo: Randy Mayor; Styling: Leigh Ann Ross
This no-cook dinner recipe is packed with colorful vegetables and gets a flavor kick from zesty vinaigrette.

Yield:

4 servings (serving size: 2 1/4 cups)

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 301
Fat 14.5 g
Satfat 4.1 g
Monofat 6.7 g
Polyfat 2.8 g
Protein 27.5 g
Carbohydrate 15 g
Fiber 3.8 g
Cholesterol 21 mg
Iron 2.5 mg
Sodium 709 mg
Calcium 263 mg

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

Note:

Laraine Perri,

June 2010