Mint to Be Tuna Salad

March  1, 2012
0 Ratings
  • Serves 2
Author Notes

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

What You'll Need
  • 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
  • 2 teaspoons Fresh Mint or more to taste
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  1. Salad
  2. 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.
  1. Vinaigrette
  2. Combine above ingredients and shake until well combined

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