| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons lemon juice, from 1 large lemon
- 1 tablespoon capers, drained and chopped
- 1 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- Kosher salt
- One 15-ounce can cannellini beans, drained and rinsed
- One 6.35-ounce jar olive oil-packed tuna, drained
- 2 cups baby arugula
- 2 small treviso, cut into 2-inch pieces
- 1 Belgian endive, cut into 2-inch pieces
- 1 small bulb fennel, shaved on a mandoline or sliced thinly with a knife
- 1/2 cup fresh Italian parsley leaves
Instructions
- Whisk together the lemon juice, capers and Dijon mustard in a large bowl. While continuing to whisk, drizzle in the olive oil in a steady stream. Whisk in 1/4 teaspoon salt. Add the beans to the dressing and mash gently with a spoon. Add the tuna, flaking it with a fork into bite-size pieces. Toss lightly to coat. Top the tuna mixture with the arugula, treviso, endive, shaved fennel, parsley leaves and 1/2 teaspoon salt. Using your hands, toss the salad together, bringing the dressing up from the bottom of the bowl until everything is coated evenly.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 352 |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 7 g |
| Sugar | 2 g |
| Protein | 22 g |
| Cholesterol | 8 mg |
| Sodium | 567 mg |
Reviews
What is treviso?
Wow, the ad on the video was super long, followed up by NO ACTUAL VIDEO! LOL.
Simple and clean and packed for of protein. Very Refreshing
Versatile! Chickpeas/Garbanzo beans are an inexpensive substitute for the Cannellini if needed. I also like to mix up the greens and add a shallot. I make this all the time and keep it on hand in the fridge for lunch or a snack. Might sound like a weird combo to some, but I love scooping this up with plantain chips!
I made this with the tuna on the side for a vegetarian friend, and with extra white beans. I use Costco’s Genova brand yellowfin tuna, which is very good quality. Everyone (fish-eating and non-) really likes the salad. I sometimes add onion and/or garlic. I agree with another commenter who suggested it could use slightly more lemon juice than what is called for.
Following the recipe as is, was too bland for me. Added celery, onion and additional lemon juice to brighten it up.
Absolutely delicious even the next day, I hate capers so I added some chopped pitted black olives.
Delicious and different. I did not have the veggies she had on hand so I used what I had for crunchy veggies…. 3 heads of baby Bok Choy, Vidalia onions, thinly sliced, chopped mini dill pickles instead of capers and lost of fresh basil from the garden….. I also squeezed lime on top to finish it. Definitely a keeper!
This is a great, easy summer salad! Comes together quickly and is yummy. I serve it with bread on the side- usually crunchy ciabatta.
I made this last night and it was terrific. The dressing is what makes it. I used several different types of lettuce instead of what the recipe called for and it was still really good. I added chopped celery and grape tomatoes. Great summer meal, super light but full of flavor.