Prep 30 mins
Cook 0 mins
This comes from the back of a Triscuits box. The recipe is by Rachael Ray.
- 425.24 g can white beans
- 170.09 g can tuna, drained and flaked
- 0 red onion, finely chopped
- 2-3 sprig fresh rosemary, finely chopped
- 473.18 ml arugula, finely chopped
- 1 lemon, juice of
- 14.79 ml olive oil
- 1.23 ml salt
- 0.59 ml pepper
- Drain beans well and place half the beans into a bowl.
- Mash remaining beans with a fork.
- Combine mashed and whole beans with tuna, onion, rosemary, and arugula.
- Dress the salad with lemon juice, olive oil, salt, and pepper.
- Serve with crackers.
I've been making a version of this that I found in Sunset Magazine as Tuscan Tuna Salad a few years back. It adds celery and leaves off the rosemary, arugula and lemon juice. I buy tuna packed in olive oil at Trader Joe's Market and it seems to have just the right amount, without needing to drain and add oil back in. I have used a 1/2 can and a whole can of white beans, at various times. Either way seems to work. I haven't tried the idea of mashing part of the beans. That is very Italian. I will try that next time.
The lemon juice makes this so fresh; the rosemary lends an earthy flavor; the arugula has a crisp, peppery bite; and the beans and tuna make this so hearty for my lunch. I served it with Black Pepper and Olive Oil Triscuits. Yum.