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Ingredients
1 (12 oz) Can tuna packed in water, drained
1 Lemon
1/3 Cup red onion, chopped
3 Tablespoons fresh parsley, chopped
2 Cups cannellini beans (white kidney beans), cooked
1/2 Cup roasted Shallot Vinaigrette
12 Black olives
1 Pint cherry tomatoes
2 Bunches arugula, washed & dried
Instructions
Place the tuna in a medium-sized bowl and squeeze the lemon all over the tuna. Add the onion, parsley, beans and Roasted Shallot Vinaigrette to the tuna and gently mix together.
Divide the arugula equally on 4 chilled plates and place the tuna mixture on top. Garnish with the olives and cherry tomatoes.