- Three 7-ounce cans Italian or Spanish tuna in olive oil, drained and lightly
- 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.