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Meat/Fish: Lemon, Tuna & White Bean Salad

Source of Recipe

AMA Family Health Cookbook


List of Ingredients

2 cans cannellini beans
1 medium red onion, chopped
2 tablespoons fresh lemon juice
2 tablespoons bottled clam juice
2 tablespoons extra virgin olive oil
2 teaspoons chopped fresh thyme (1/2 tsp dry)
2 teaspoons chopped fresh oregano (1/2 tsp dry)
1/2 teaspoon grated lemon peel
1/4 teaspoon black pepper
6 ounces water packed tuna
1/2 cup chopped flat leaf parsley
salt to taste
1 bunch arugula, rinsed and dried
2 tomatoes, cut into wedges


Recipe

In a mixing bowl, combine the beans and onion. In a small bowl, whisk together the lemon juice, clam juice, oil, thyme, oregano, lemon peel and pepper. Add the dressing to the beans and onion, and toss to mix. Add the tuna and parsley, stirring gently to combine, breaking the tuna into clumps. Taste and add salt if needed. Let salad stand for 10 minutes to blend the flavors; refrigerate up to 1 hour before serving. To serve, spoon over a bed of arugula and garnish with tomato wedges. Serves 4.