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Author Notes: Arugula is my favorite vegetable. I put it on sandwiches, on pizza, in pasta, chicken, steak....the list goes on and on! I eat a Gigante Bean Salad with house cured tuna
at Strada18 in South Norwalk, Connecticut. I love this salad, I order it every time I go there.
This is my rendition, when I make it at home. —Brunella
ounces Flott Solid Tuna in Pure Olive Oil
ounces Cannellini Beans Drained
Plum Tomatoes Sliced
- Remove tuna from jar leaving oil behind, place in a bowl and add a few tablespoons of vinaigrette. Place cannellini beans in another bowl and add a few tablespoons of vinaigrette and toss until combined. Divide arugula in two large bowls, place cannellini beans, tomato and tuna on top of arugula. Add more vinaigrette if desired and serve.
tablespoons Extra Virgin Olive Oil
tablespoon Lemon Juice
tablespoon White Balsamic Vinegar
Zest from one Lemon
teaspoon Fresh Mint or more to taste
teaspoon Black Pepper
- Combine above ingredients and shake until well combined