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
Ingredients
- Salad
-
6 3/4 ounces
Flott Solid Tuna in Pure Olive Oil
-
15.5 ounces
Cannellini Beans Drained
-
7 ounces
Arugula
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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
Directions
- Salad
-
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.
- Vinaigrette
-
Combine above ingredients and shake until well combined
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