Absolutely delicious! Used olive oil tuna and added Italian seasoning to the tuna. Very filling. Dressing was very fresh and light.
We had made this twice using average tuna and liked it very much. Today I made it for friends with the Italian tonno - one jar in olive oil and one jar with jalapenos which gave it a nice kick. Everyone loved it, Served it with a French blush wine. This recipe has made me a big fan of baby arugula.Perfect for a summer lunch!
Meh - this was just ok. I didn't find the Italian tuna but purchased the highest quality tuna I could at New Seasons. If I were to make it again, I'd probably warm the beans a little bit to soften them up as I didn't care for the texture of them at room temp. I'd also sub feta for the parm-reg. DH wasn't too keen on having it again. DD wouldn't even touch it.
Delicious summer meal. Good enough for a company lunch dish. I made this with Bumblebee Italian Tonno (I think that's the spelling) in olive oil. No arugula at the store, so used baby spinach, which worked out very well. I used less onion--that's a lot of onion if your red onion is strong tasting. Parmesan cheese is the surprise; it really adds a nice creamy texture and great flavor. This will definitely be one I make again.
This was fabulous. Used Italian tuna packed in olive oil. A great no cook summer dinner with temp above 100. Only change is I would keep arugula separate as it gets soggy. But still relish next day!
a delicious salad, brings back the Italian countryside with the aromas of healthy eating!
such a lovely dish for a warm summer night with a great pinot grigio. Lots of bite from the red onion and the oily tuna. Plus adding those beans just makes you feel like you are in Italy. I grow my own Arugula in the summer so this is a great way to use this peppery green.
Great salad! I tossed the rinsed white beans in a little evoo, lemon juice, dried basil, oregano, red chili flake and garlic powder before placing it on the salad. I also served the salad with some black olives and diced avacado which just added to the great flavor. Wonderful healthy salad!
Love this recipe. I couldn't find the italian tuna, so used 1 can tuna in olive oil and 1 can tuna in water. Flavors still great. Making again tonight, its so simple and fast, great for a busy and HOT night.
Great to have a no-cook entrÃ©e in the summer. Assembled per directions except didn't toss with arugula. Instead, plated two servings of greens topped with tuna salad & cheese. Saved the rest for the next day. Substantial flavors yet light, leftovers were good.
Yummy! This was great! I too had a hard time finding the Italian tuna but had luck at Whole Foods. Did not make the rosemary bread though. I just sliced some good crusty bread, toasted it then rubbed with a garlic clove brushed on olive oil, put on slices of fresh tomato, salt and pepper! Leftovers were soggy, so I would agree with the other reviewer and dress just the portions for the meal and dress it fresh for leftovers
This was sooooo good. Made it exactly as written except had no grape tomatoes so just chopped a large one. Husband actually made it - he was so proud of himself! Just served it with crusty bed. It makes lots & lots so if there are just two of you, might want to consider cutting it in half. Curious to see how it holds up for leftovers tomorrow. Olive oil packed tuna is the way to go for sure!
This recipe has renewed my resolve to serve at least one main-dish salad per week for dinner during the summer months. It was quick to come together and very satisfying. I made all of the dressing but portioned out only enough of the greens and other goodies for two, lest my arugula get soggy overnight. I doused the red onion in red wine vinegar to cut some of the sharpness and I totally forgot about the shaved parmesan but I didn't miss it.
I made this last night and followed the recipe because I had planned on reviewing. It was very good and filling. Great for a summertime supper. We had leftovers the next day - I put the salad in a pita bread for a delicious sandwich. Will definitely be making this again soon. After making this many times, I substituted chick peas for the beans and added some large black olives. This has become a weekly favorite in the Louisiana summer heat.
I used albacore tuna from a pouch, and still thought this was a great quick meal with very little clean-up. I made it with the recommended rosemary focaccia (which I will now make when I need a bread side-- so good!). I would make this again.
Loved this recipe! I used a fresh herb salad mix and omitted the onion and it turned out great. I will be making this again!
We loved this recipe. It was so light and fresh but also filling. My husband and I both ate leftovers the next day, and the arugula stood up very nicely even with the dressing on. It wasn't even mildly wilted the next day. I will be making this a regular part of our spring/summer rotation.
We made this last week, and we both went back for seconds. This salad makes for a very easy weeknight dinner, and the blend of flavors is very nice. Make sure you follow their recommendation to use imported tuna packed in oil. Water packed tuna would be somewhat more bland, I think.
Surprisingly tasty. The tuna in olive oil really added to the flavor. The hardest part was finding tuna in olive oil rather than water (try Whole Foods if you have trouble). I would make this again for a light, weeknight dinner. I also made the rosemary flatbread recipe that was featured with this in the magazine, but it was just so-so. If you're making this for one, reserve some of the vegetable/dressing mixture and toss with one serving of the arugula. Making it all at once leads to mushy leaves for leftovers.