Tuscan Tuna Salad

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  • 3 (6 ounce) cans oil-packed tuna
  • 1 (15 ounce) can cannellini or Great Northern beans, rinsed and drained
  • 1 cup cherry tomatoes, halved (quartered if large)
  • 1 small red onion, thinly sliced
  • 1/4 cup extra-virgin olive oil
  • Juice of 1 large lemon
  • Salt and freshly ground black pepper
  • 4 cups cleaned and stemmed arugula


Using a fork, gently break apart tuna into chunks (do not drain).
In a large bowl, toss tuna with beans, tomatoes, onion, olive oil and lemon juice. Season with salt and pepper.
Just before serving, fold in arugula and adjust seasoning to taste.

Recipe from Central Market Mill Creek - Culinary Resource Center
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