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
How to Make It
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.
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