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Ingredients
1 jar Alce Nero Cannellini Beans, drained
1 jar Callipo Tuna, either packed in Olive Oil or in Water
1 cup celery, chopped
1 cup cherry tomatoes, cut in half
2 bunches arugula or head of Bibb lettuce
1/2 cup red onion, thinly sliced and soaked for a few minutes in ice water
Lemon-Garlic Dressing
1 clove garlic, chopped fine
1/4 cup lemon juice
2 tablespoons basil, chopped or snipped fine
1/3 to 1/2 cup Alce Nero Extra Virgin Olive Oil
Sea salt, pepper to taste
In a large bowl, shred the chunks of tuna, and then add beans, celery and cherry tomatoes. Toss lightly. Using a small whisk, mix the lemon juice, garlic and basil, then slowly whisk in the oil. Add salt and pepper and whisk again. Pour over tuna and cannellini beans and toss lightly. Mound arugula or lettuce on 3 to 4 plates. Arrange tuna and cannellini mixture on top, and then garnish each salad with a few circles of red onion.
Ingredients
- 1 jar cannellini beans, drained
- 1 jar Callipo Tuna [2], either packed in Olive Oil or in Water, drained
- 1 cup celery, chopped
- 1 cup small cherry tomatoes, cut in half
- 2 bunches arugula or head of Bibb lettuce
- 1/2 cup red onion, thinly sliced and soaked for a few minutes in ice water
Lemon-Garlic Dressing
- 1 small clove garlic, chopped fine
- 2 tablespoons lemon juice
- 2 tablespoons basil, chopped or snipped fine
- 1/2 teaspoon chili flakes (optional)
- 1/3 to 1/2 cup Le Amantine Amantino Extra Virgin Olive Oil [3]
- Sea salt, pepper to taste
In a large bowl, shred the chunks of tuna, and then add beans, celery and cherry tomatoes. Toss lightly. Using a small whisk, mix the lemon juice, garlic, basil, and chili flakes, if using. Then slowly whisk in the oil. Add salt and pepper and whisk again. Pour over tuna and cannellini beans and toss lightly. Mound arugula or lettuce on 3 to 4 plates. Arrange tuna and cannellini mixture on top, and then garnish each salad with a few circles of red onion.