Mint to Be Tuna Salad

By • March 1, 2012 0 Comments

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.


Serves 2


  • 6 3/4 ounces Flott Solid Tuna in Pure Olive Oil
  • 15.5 ounces Cannellini Beans Drained
  • 7 ounces Arugula
  • 2 Plum Tomatoes Sliced
  1. 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.


  • 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. Combine above ingredients and shake until well combined

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