NUTRITION

SERVINGS

INGREDIENTS

6 oz Canned tuna

0.5 cup Cannellini beans

1 cup English cucumber

0.5 cup Cherry tomatoes

0.25 cup Red onion

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 cup Baby arugula

PREPARATION

• 1

  Drain the canned tuna thoroughly and place it in a medium mixing bowl, flaking it gently with a fork into bite-sized pieces.

• 2

  Add the rinsed and drained cannellini beans, diced English cucumber, halved cherry tomatoes, and finely minced red onion to the bowl.

• 3

  In a small separate jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, sea salt, and black pepper until the dressing is fully emulsified.

• 4

  Pour the lemon-herb dressing over the tuna and vegetable mixture, tossing gently with a large spoon to coat all components evenly without mashing the beans.

• 5

  Fold in the freshly chopped parsley to distribute the herbal notes throughout the salad.

• 6

  Place a bed of baby arugula into a serving bowl and top it with the tuna and bean mixture before serving immediately.