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
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Ingredients
- Salad
-
6 3/4 ounces
Flott Solid Tuna in Pure Olive Oil
-
15.5 ounces
Cannellini Beans Drained
-
7 ounces
Arugula
-
2
Plum Tomatoes Sliced
- Vinaigrette
-
5 tablespoons
Extra Virgin Olive Oil
-
1 tablespoon
Lemon Juice
-
1 tablespoon
White Balsamic Vinegar
-
1
Zest from one Lemon
-
1 teaspoon
Fresh Mint or more to taste
-
1/2 teaspoon
Salt
-
1/4 teaspoon
Black Pepper
Directions
- Salad
-
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.
- Vinaigrette
-
Combine above ingredients and shake until well combined
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