Arugula, Tuna, and White Bean Salad

Arugula, Tuna, and White Bean Salad

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Recipe by Stephen Pavy

Serves: 8

Serve with


Joseph Phelps Vineyards Sauvignon Blanc


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.