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Printer Friendly Recipe
Arugula, Tuna, and White Bean Salad
Recipe by Stephen Pavy
Serves: 8
Serve with
2006 Joseph Phelps Vineyards Sauvignon Blanc
2005 'Fogdog' Chardonnay
Easily made ahead of time and easily doubled. Just don’t toss the arugula in until ready to serve.
| Three 7-oz. cans of 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 of arugula, long stems discarded, washed and dried, leaves torn into pieces |
Toss all ingredients together (except arugula).
Just before serving, add arugula. |
