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.

How to Make It

Step 1

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

Step 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

Ratings & Reviews

EICrabb's Review

Saecca
August 14, 2014
Absolutely delicious! Used olive oil tuna and added Italian seasoning to the tuna. Very filling. Dressing was very fresh and light.

margam's Review

tesoro
July 09, 2014
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!

momo338's Review

kateford
September 27, 2013
N/A

CSChicago's Review

EICrabb
July 23, 2012
N/A

daneanp's Review

carolrk
July 09, 2012
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.

carolrk's Review

alen31
July 02, 2012
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.

gr8cooker's Review

silvermoon
June 29, 2012
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!

tesoro's Review

bldnewmom
June 28, 2012
a delicious salad, brings back the Italian countryside with the aromas of healthy eating!

testcame's Review

margam
June 28, 2012
N/A

eleni89's Review

rlt009
September 07, 2011
N/A