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A vibrant Nicoise-style tuna salad with white beans, olives, and cherry tomatoes served on a bed of fresh arugula.

Nicoise-Style Tuna Salad With White Beans and Olives

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 345
Ingredients Method

Ingredients
  

  • 12 ounces oil -packed tuna, drained and flaked
  • 15 ounces canned cannellini beans, rinsed and drained
  • 0.5 cup Ni çoise or Kalamata olives, pitted and halved
  • 1 cup cherry tomatoes, halved
  • 0.25 cup red onion, thinly sliced
  • 2 tablespoons capers , drained
  • 2 cups fresh arugula or baby spinach
  • 3 tablespoons extra -virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic , minced
  • 0.25 cup fresh flat-leaf parsley, chopped
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon cracked black pepper

Method
 

  1. In a small mixing bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
  2. In a large bowl, combine the drained cannellini beans, cherry tomatoes, sliced red onion, and capers.
  3. Gently fold the flaked tuna and olives into the bean mixture, taking care not to over-mix and break the tuna chunks too small.
  4. Drizzle the vinaigrette over the salad and toss lightly to coat.
  5. Incorporate the fresh chopped parsley.
  6. Arrange a bed of arugula on a large serving platter or individual plates.
  7. Spoon the tuna and bean mixture over the greens and serve at room temperature.