Arugula, Tuna, and White Bean Salad

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Recipe by Stephen Pavy

Serves: 8

Serve with

Easily made ahead of time and easily doubled. Just don’t toss the arugula in until ready to serve.

Three 7-oz. cans	Italian or Spanish tuna in olive oil, drained and lightly flaked
One 19-oz. can	cannellini beans, drained and rinsed
1 cup	cherry tomatoes, quartered. (I like using different colors: red, orange, yellow.)
1	small red onion, sliced
½ cup	extra virgin olive oil
	Salt and pepper to taste
2 bunches	arugula, long stems discarded, washed and dried, leaves torn into pieces

Toss all ingredients together (except arugula).
Just before serving, add arugula.

Joseph Phelps Vineyards