Tuna and Cannellini Salad With Lemon

Submitted by kelly in TO

"This is a low glycemic recipe. The tuna bean salad will keep in the fridge, covered for up to 1 day."

 

• Ready In: 25mins
• Ingredients: 13
• Serves: 4

ingredients

• Lemon garlic dressing

• 3 tablespoons lemon juice
• 1 garlic clove, minced
• 1⁄4 teaspoon salt (to taste)
• 1⁄8 teaspoon crushed red pepper flakes
• 1⁄4 cup extra virgin olive oil
• fresh ground pepper

• Arugula Salad

• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (6 ounce) can water-packed chunk light tuna, drained and flaked
• 1⁄3 cup finely diced red onion
• 2 teaspoons chopped fresh rosemary
• 1 1⁄2 teaspoons freshly grated lemon zest
• 6 cups arugula, washed, dried, and torn into bite size peices
• 1 cup cherry tomatoes, quartered

directions

1. To make the dressing: combine the lemon juice, garlic, salt, and crushed red pepper in a small bowl.
2. Gradually whisk in the oil.
3. Season with pepper.
4. To make the salad: combine the beans, tuna, onion, rosemary, and lemon zest in a medium bowl.
5. Add 1/4 cup of the lemon garlic dressing (save remaining dressing for the arugula)
6. Toss well to coat.
7. Just before serving, place the arugula in a large bowl.
8. Add the reserved lemon garlic dressing and toss well.
9. Divide the arugula mixture among 4 plates.
10. Top with the tuna bean salad and garnish with cherry tomatoes.