Tuna Fish and Cannellini Bean Salad over Arugula
Looking for a light yet satisfying meal?
This Tuna Fish and Cannellini Bean Salad over Arugula is a perfect blend of protein-packed tuna, creamy cannellini beans, and crisp arugula.
Tossed with red onions, Italian parsley, lemon zest, and a tangy red wine vinaigrette, this salad is fresh, flavorful, and easy to make. It’s an ideal lunch or quick dinner that’s both nutritious and delicious!
Ingredients:
- 2 cans of tuna fish, wild-caught
- 1 can of cannellini beans, drained and rinsed
- ¼ cup of chopped red onions soaked in water for 30 minutes to an hour, then drained.
- ¼ cup of Italian parsley
- Zest and juice of one lemon
- 2T red wine vinegar
- 1 t red pepper flakes
- 2 T good quality olive oil
- ¼ c avocado oil mayonnaise (or homemade mayonnaise see recipe)
- 3 cups Arugula washed and drained.
Directions:
- Chop onions and allow them to sit for 30-60 minutes in cold water then drain.
- Drain tuna and beans and add to a large bowl. Add in drained onions, parsley, lemon zest and juice, pepper flakes, vinegar and olive oil.
- Mix well to combine.
- Serve over a nest of arugula.
Try this Homemade Mayonnaise recipe for a healthy twist on things, and don’t forget to sign up for our upcoming Cooking with Condiments class!
