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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
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 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.
tablespoons Extra Virgin Olive Oil
tablespoon Lemon Juice
tablespoon White Balsamic Vinegar
Zest from one Lemon
teaspoons Fresh Mint or more to taste
teaspoon Black Pepper
- Combine above ingredients and shake until well combined
- This recipe was entered in the contest for Your Best Recipe with Mint
- This recipe was entered in the contest for Your Best Canned Fish Recipe