Tuscan Tuna White Bean Salad (Printable Version)
Tuna, white beans, arugula, and feta with olive oil and lemon create a refreshing, hearty Mediterranean-style salad.
# Ingredients:
→ Salad Base
01 -
4 cups arugula, or substitute with spinach or favored lettuce, washed and dried
→ Core Components
02 -
425 grams cannellini beans, rinsed and drained
03 -
140 grams white albacore tuna packed in water, drained
→ Vegetables and Accents
04 -
80 grams cherry tomatoes, halved
05 -
35 grams pitted olives, sliced (green, Kalamata, or variety of choice)
06 -
Thinly sliced red onion, to taste
→ Dressing and Garnish
07 -
2 tablespoons extra virgin olive oil
08 -
Juice of ½ lemon
09 -
35 grams feta cheese, crumbled
10 -
Kosher salt, to taste
11 -
Freshly ground black pepper, to taste
# Steps:
01 -
Arrange arugula, cannellini beans, drained tuna, cherry tomatoes, sliced olives, and red onion evenly in a large mixing bowl or divide between two individual bowls.
02 -
Drizzle extra virgin olive oil and squeeze the juice of half a lemon over the salad components. Toss gently to combine all ingredients thoroughly.
03 -
Scatter crumbled feta cheese over the assembled salad and season with kosher salt and freshly ground black pepper to taste. Serve immediately.
# Notes:
01 -
Select a fruity extra virgin olive oil for the dressing to enhance the salad's fresh flavors.