RCI-VG.004.1460.001
Tuna and White Bean Salad I
Contributed by Lilly at [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group] * Source: T
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- (6 oz) can tuna in water1 unitdrained well, flaked
- red onion¼ unitfinely chopped
- – 3 sprigs fresh rosemary2 unitfinely chopped
- arugula2 cupsfinely chopped
- 1 unit
- extra virgin olive oil1 tbspfor liberal drizzling
- ¼ tsp
- ⅛ tsp
- Triscuit™ reduced fat crackers1 unit
Method
1
Drain and rinse the canned white beans under cold water, then pat dry with paper towels to remove excess moisture.
2
Drain the canned tuna thoroughly and flake it into bite-sized pieces using a fork, discarding any large chunks or bones.
3
Finely chop the red onion and fresh rosemary separately, then set aside.
4
Finely chop the arugula and place it in a large mixing bowl.
5
Add the drained white beans, flaked tuna, chopped red onion, and chopped rosemary to the bowl with the arugula.
6
Squeeze the lemon juice over the salad, then drizzle generously with extra virgin olive oil.
7
Sprinkle salt and pepper over the mixture, then toss gently but thoroughly until all ingredients are evenly combined and dressed.
8
Divide the salad among four serving bowls or plates, then serve immediately with Triscuit crackers on the side.