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Tuscan arugula salad with tuna, cannellini beans, roasted tomatoes and a grilled lemon vinaigrette

Course Main Course, Salad
Cuisine American, Italian
Prep Time 10 minutes
Total Time 10 minutes


  • 4 cups arugula
  • 1 15 ounce can cannellini or Great Northern beans rinsed and drained
  • 1 5 ounce can white albacore tuna packed in water drained
  • ½ cup roasted tomatoes I buy mine at the antipasto bar in the grocery store
  • ¼ cup sliced Kalamata olives or your favorite kind
  • 2 tablespoons of capers drained
  • Thinly sliced red onion
  • ¼ cup extra virgin olive oil
  • 1 lemon halved and grilled
  • ¼ cup crumbled feta cheese
  • Kosher salt and freshly ground black pepper


  1. In a large bowl or two smaller bowls, combine the arugula, white beans, tuna, tomatoes, olives and and red onion.
  2. In a small bowl, squeeze the juice from the lemon halves, and whisk in the olive oil. Season this with salt and a good amount of black pepper.
  3. Toss the dressing with the salad to combine. Check you seasoning and add salt or pepper if necessary – do not automatically add salt, this is probably salty enough with the capers and the olives.