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Arugula, Italian Tuna, and White Bean Salad

Arugula, Italian Tuna, and White Bean Salad
Photo: Randy Mayor; Styling: Leigh Ann Ross
Total time 30 mins
Yield

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

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

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

Nutrition 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

How to Make It

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

    Chopping Onion
  2. 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