| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- In a large bowl, add the tuna, reserving the olive oil in a separate small bowl. Break tuna into bite-size pieces with a large fork. Add the beans and capers. Into the bowl of olive oil, add the red wine vinegar. You should have 1 part vinegar to 2 parts oil – add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables. Add the onion and tomatoes to tuna mixture and toss gently.
- Place the arugula on large decorative platter and top with tuna mixture. Tear fresh basil leaves over the top and serve immediately.
Nutrition Facts
| Calories | 485 calorie |
| Total Fat | 22 grams |
| Saturated Fat | 3.5 grams |
| Carbohydrates | 35 grams |
| Dietary Fiber | 10 grams |
| Protein | 34 grams |
Reviews
Yummy! I used romaine lettuce instead of arugula and tomatoes, because that’s what I had. It was delicious!
Delicious,healthy and easy! Thanks Giada for sharing this wonderful recipe. My family loved it!!
The beauty about this recipe is that it can be tailored in many different ways depending on your tastes and what is in your kitchen. I used water-packed tuna, shallot instead of onion, added one stalk of diced celery, zest & juice from 1/2 lemon, less vinegar, and a few dashes of thyme. It turned out amazing. Definitely best on arugula. Simply delicious.
Didn’t have tomatoes or greens on hand but it’s really good. Loved the capers and red wine vinegar. Squeezed in a little lemon and served on crackers.
Every time I make this dish it is a big hit. I modify it a bit. I do use the italian tuna packed in olive oil as it is so much better. I put it on mixed greens rather than agulula and I use grape tomatoes cut in half but I don’t mix them in, I put them around the tuna. If anyone doesn’t like them they don’t have to take them and it makes for a very nice presentation. I also use more vinegar in the oil and vinegar mix as it was way too oily.
Love it!
Love it!
I like all of the ingredients as they stand on their own, but combining them all together just didn’t work for me. I ate a serving of it because I was hungry and didn’t want to start all over with something else for lunch. But I will discard the left-overs, and will not make it again.
I’ve made this several times. In it’s original format, it is bland, in my opinion. I’ve doctored it up and this time I think I hit it. I added the zest and juice of one lemon, and a jar of roasted red peppers, which I diced. It is delicious.
I love this recipe. When I can, I actually use leftover grilled or roasted fresh tuna. I chop it up and it is so much more tasty! You can find fresh tuna for good prices lately and it is so worth it. I also add extra basil and capers but that is cause I love both of those ingredients. I suggest you really try it with fresh tuna.
I loved this salad! It’s so easy. The only thing I think I will do next time is add more basil because I love basi but that’s all. It’s very easy to mix together and with a crisp glass of white wine and some crusty bread what a perfect summer time meal.
I have made it with water packed tuna. I have made it with domestic oil packed tuna. I have made it with imported Italian tuna packed in olive oil. Imported with olive oil is so, so, so very much better. I had to go to an Italian market in Culver City to find the imported Italian. It was absolutely worth it.
I added thyme. It makes a HUGE difference. It goes from bland to grand.
This is one of those pantry ready meals that we should all have available all the time. I use it when there is nothing in the fridge. I use it when there is an earthquake in Los Angeles.