Recipe Details
Recipe Keywords
Ingredients (yields 4 servings servings)
- 2 (6-ounce) cans dark meat tuna, packed in olive oil
- 2 (15-ounce) cans cannelini white beans, drained and rinsed
- 1/3 cup small capers, nonpareil in brine, drained and rinsed
- 6 tablespoons red wine vinegar
- Sea salt and fresh ground black pepper
- 1 medium red onion, thinly sliced
- 1 1/2 cups cherry tomatoes
- 2 cups fresh arugula
- 6 fresh basil leaves
Cooking Instructions
For cooking instructions, please visit foodnetwork.com
Public Comments (1)
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Robin_Horrigan
January 19th, 2011
I discovered this recipe over the summer when I was drowning in arugula from my farm share. It is a delicious lunch entree or light supper, also perfect to add to the salad area at your next pot luck. Change out the arugula for mixed greens or baby spinach; this is a very versatile dish. If you want to make it more hearty, toss the entire mixture with half a pound of cooked, short pasta and add some extra virgin olive oil. You can serve it that way warm or at room temperature.