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
How to Make It
Step
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.
