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