YOUR SOLIN GENERATED RECIPE
Tuna and Cannellini Bean Salad
Flaky tuna and creamy cannellini beans tossed in a bright lemon-herb vinaigrette, served over a bed of crisp, peppery arugula.
INGREDIENTS
6 oz Tuna canned in water
0.5 cup Cannellini beans
0.5 tbsp Extra virgin olive oil
1 tbsp Lemon juice
0.25 cup Red onion
0.5 cup Celery
2 tbsp Fresh parsley
0.25 tsp Sea salt
0.25 tsp Black pepper
2 cup Baby arugula
PREPARATION
Drain the canned tuna and cannellini beans thoroughly to ensure the salad stays crisp.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, sea salt, and black pepper until emulsified.
In a medium mixing bowl, flake the tuna with a fork and add the cannellini beans, diced red onion, sliced celery, and chopped fresh parsley.
Pour the lemon vinaigrette over the tuna mixture and toss gently to combine all the flavors.
Arrange the fresh baby arugula on a serving plate and top it with the tuna and bean mixture before serving.