arugula, white bean and tuna salad
I could just call this 'resolute salad,' since it is my quick version of a New Year's resolution. It is that time of year again to reverse the results of holiday eating and imbibing, to go lighter on the bread, cut down portion size and drink water like it is going out of style. But one need not suffer.
In fact, this salad is a preferable choice for lunch. And the beans and tuna give it enough 'meat' to keep your belly happy for hours (no need for mid afternoon lunching to fill the watery-lettuce void). The white beans are classic Italian fare (white or cannellini beans), as is the tuna, arugula and fabulous olive oil.
Arugula, White Bean and Tuna Salad arugula white beans (from a can works) tuna fish (packed in olive oil, then drained) olive oil, to taste kosher salt and coarse pepper (KS&CP)
Pile ingredients.
A few twists:
- I like to add shaved Parmesan, I think the salty bite is brilliant against the tangy arugula and tuna. We use our best olive oil, since it goes straight from the bottle to our mouths (we use our second class olive oil for cooking). We differ in opinion on this, while my husband skips the balsamic, sometimes I add a squirt of reduced balsamic vinegar. You could add: really seasonal, perfectly ripened cherry or baby Roma tomatoes. Lots of freshly ground pepper is key, the more the better.
New Year's resolutions aside... or forward... this really is a healthy, scrumptious lunch.
