Tuna and Cannellini Salad With Lemon

Ingredients

Lemon garlic dressing

• 3 tablespoons lemon juice
• 1 garlic clove, minced
• 1/4 teaspoon salt (to taste)
• 1/8 teaspoon crushed red pepper flakes
• 1/4 cup extra virgin olive oil
• fresh ground pepper

Arugula Salad

• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (6 ounce) can water-packed chunk light tuna, drained and flaked
• 1/3 cup finely diced red onion
• 2 teaspoons chopped fresh rosemary
• 1 1/2 teaspoons freshly grated lemon zest
• 6 cups arugula, washed, dried, and torn into bite size peices
• 1 cup cherry tomato, quartered

Directions

1. 1

   To make the dressing: combine the lemon juice, garlic, salt, and crushed red pepper in a small bowl. Gradually whisk in the oil. Season with pepper.

2. 2

   To make the salad: combine the beans, tuna, onion, rosemary, and lemon zest in a medium bowl. Add 1/4 cup of the lemon garlic dressing (save remaining dressing for the arugula) Toss well to coat.

3. 3

   Just before serving, place the arugula in a large bowl. Add the reserved lemon garlic dressing and toss well. Divide the arugula mixture among 4 plates. Top with the tuna bean salad and garnish with cherry tomatoes.