Italian Tuna Salad with White Beans and Arugula

TOTAL TIME: 25 MIN
SERVINGS: 8

•BASIC-EASY
•FAST
•HEALTHY

Paul Bartolotta says his wife, Robbi, is the chef at home, and this salad is one of her best recipes. What makes it so good is the mix of flavors—peppery arugula, sweet tomatoes, buttery beans and rich tuna.

Plus: More Seafood Recipes and Tips

Three 7-ounce cans Italian or Spanish tuna in olive oil, drained and lightly flaked
One 19-ounce can cannellini beans, drained and rinsed
1 cup cherry tomatoes, quartered
1 small red onion, sliced lengthwise
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
2 bunches of arugula, long stems discarded, leaves torn into pieces

In a large bowl, toss the tuna with the beans, tomatoes, onion and olive oil and season with salt and pepper. Just before serving, fold in the arugula.

Italian Tuna Salad with White Beans and Arugula

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