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)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 301
  • Fat: 14.5g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 2.8g
  • Protein: 27.5g
  • Carbohydrate: 15g
  • Fiber: 3.8g
  • Cholesterol: 21mg
  • Iron: 2.5mg
  • Sodium: 709mg
  • Calcium: 263mg

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. 1. Whisk together first 6 ingredients in a large bowl. Add tomatoes and next 4 ingredients (through arugula); toss. Top with cheese.
  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
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Arugula, Italian Tuna, and White Bean Salad Recipe at a Glance
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