Arugula, Italian Tuna, And White Bean Salad

• 3 tablespoons fresh lemon juice
• 1 1/2 tablespoons extra-virgin olive oil
• 1/2 teaspoon minced garlic
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon Dijon mustard
• 1 cup grape tomatoes, halved
• 1 cup thinly vertically sliced red onion
• 2 (6-ounce) cans Italian tuna packed in olive oil, drained and broken into chunks
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 (5-ounce) package fresh baby arugula
• 2 ounces Parmigiano-Reggiano cheese, shaved

1. Whisk together first 6 ingredients in a large bowl. Add tomatoes and next 4 ingredients (through arugula); toss. Top with cheese.
2. Wine note: Terredora Di Paola Falanghina 2008 ($16) is a crisp and citrusy white with acidity to cut the flavorful oil in this salad. Light body and mineral nuance pair well with tuna, while a slightly peppery finish matches the herbaceous arugula. -Jeffery Lindenmuth

lemon juice, extravirgin olive oil, garlic, kosher salt, freshly ground black pepper, dijon mustard, grape tomatoes, red onion, olive oil, cannellini beans, arugula, cheese

Taken from www.myrecipes.com/recipe/arugula-italian-tuna-white-bean-salad (may not work)