Description
A refreshing and healthy tuna and navy bean salad served with arugula.
Ingredients
Scale
- 1 tablespoon fresh lemon juice
- 1 clove garlic (grated)
- ½ teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- Freshly ground black pepper (to taste)
- 2 tablespoons extra-virgin olive oil
- 1 15-ounce can Navy Beans (drained and rinsed)
- 2 3-ounce packets tuna in water (drained)
- 1 teaspoon capers (drained)
- 1 tablespoon fresh dill (chopped)
- 2 tablespoons red onion (sliced and chopped)
- ¼ teaspoon kosher salt
- black pepper (to taste)
- 3 cups baby arugula (or baby spinach)
Instructions
- In a large bowl, whisk together lemon juice, garlic, mustard, salt and pepper. Slowly add the olive oil and whisk until thoroughly combined and emulsified.
- Add the beans, tuna, capers, dill, onion, salt and pepper. Mix to combine.
- Place 1 ½ cups greens in each shallow bowl or plate and top with half of the tuna-bean mixture. Repeat with remaining ingredients.
Notes
- Using low sodium beans helps control the salt level in the dish.
- This salad can be served chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 salad plate
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 30mg