Tuna bean salad with arugula and cherry tomatoes that enriches my rich collection of summer recipes with legumes, rich legume salads perfect for the summer heat. Today I made it with pre-cooked cannellini beans, but you can also use dried ones and cook them in advance as per the recipe here bean cooking, with clay pot or traditional pot. I enriched the salad with tuna fillets in olive oil, which gives a very pleasant taste to the bean salad, but at the same time enriches it with proteins, essential for a balanced diet, and to complete the dish, and make it a perfect one-dish meal, lots of arugula, cherry tomatoes, then I, being Calabrian and loving Tropea red onion, always add a bit, along with some olives. If you want to enhance the flavor of the salad, a bit of mayonnaise will give the final touch, if you want you can also quickly prepare homemade mayonnaise with the recipe here homemade mayonnaise.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, Fall
Ingredients for Tuna Bean Salad with Arugula and Cherry Tomatoes
- 8.8 oz pre-cooked white beans (cannellini)
- 1.8 oz arugula
- 7 oz cherry tomatoes
- 2.8 oz tuna in olive oil
- 1/2 Tropea red onion (optional)
- 10 pitted black olives
- 1 tbsp olive oil
- to taste salt
- to taste dried oregano
- 5/8 tbsp mayonnaise (optional)
Tools
- 1 Strainer / Colander
- 1 Bowl
- 1 Knife
- 1 Cutting board
- 2 Spoons
Preparation of Tuna Bean Salad with Arugula and Cherry Tomatoes
Rinse the pre-cooked beans well with cold water, drain them well, and place them in a large bowl.
Wash and cut the cherry tomatoes into small pieces and add them to the bowl with the beans. Work on a cutting board for convenience and safety.
Wash and chop the arugula to add to the beans and tomatoes.
Add the drained tuna, my fillets were large so I shredded them into smaller pieces.
Cut a few black olives into rings, as well as the Tropea red onion, and add them to our tuna bean salad.
Season with olive oil, salt, and plenty of dried oregano, if you like you can also add a spoonful of mayonnaise.
Mix well with 2 spoons. Our tuna salad with arugula and cherry tomatoes is ready to be served and enjoyed. Adjust to taste the amount to prepare, we enjoyed this delicious salad in 2 accompanied by 2 bruschettas.
If you want to receive my recipes, follow me also on social media, on the FACEBOOK page, Pinterest and Instagram. You can leave a comment here or even on social media, and if you try one of my recipes send me your shot, find me also on YouTube: Ornella Scofano Ricette che Passione.Return to the HOME.
