Tonno Salad

By cookingupastorm2
February 26, 2012
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Author Notes: Yellowfin tuna is perched atop baby arugula, and shares the stage with sliced celery, cherry tomatoes, garbanzo beans, and red onion. The salad is finished with a lemon dijon dressing.cookingupastorm2

Serves: 4

  • 10 ounces Bumble Bee Tonno in Olive Oil (2 cans)
  • 5 ounces Baby arugula
  • 1 cup Cherry tomatoes, halved
  • 2 Stalks celery, sliced
  • 1 cup garbanzo beans, rinsed
  • 1/4 cup Red onion, diced
  • 1 teaspoon cracked black pepper
  • 1/4 cup Extra virgin olive oil
  • 2 teaspoons dijon mustard
  • 1 lemon, juiced
  1. Spread the arugula equally among four plates.
  2. Top each plate with arugula with 1/4 of each of these ingredients: tomatoes, garbanzo, celery and tuna.
  3. Sprinkle all with pepper.
  4. In a small bowl, combine olive oil, lemon juice and dijon mustard whisking to combine.
  5. Drizzle each plate with the dressing.

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