I love this salad on a hot Summer night. The combination of the sweet mint and the peppery arugula compliments the tuna and the cannellini beans. 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
6 3/4 ounces
Flott Solid Tuna in Pure Olive Oil
Cannellini Beans Drained
Plum Tomatoes Sliced
Extra Virgin Olive Oil
White Balsamic Vinegar
Zest from one Lemon
Fresh Mint or more to taste
In This Recipe
Remove tuna from jar leaving oil behind, place in a bowl and add a few tablespoons of vinaigrette. Place cannellini beans and add a few tablespoons of vinaigrette. Divide arugula in two large bowls, place cannellini beans, tomato and tuna on top of arugula. Add more vinaigrette if desired and serve.
Combine above ingredients and shake until well combined