Tuna and Cannellini Salad With Lemon

• 3 tablespoons lemon juice
• 1 garlic clove, minced
• 14 teaspoon salt (to taste)
• 18 teaspoon crushed red pepper flakes
• 14 cup extra virgin olive oil
• fresh ground pepper
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (6 ounce) canwater-packed chunk light tuna, drained and flaked
• 13 cup finely diced red onion
• 2 teaspoons chopped fresh rosemary
• 1 12 teaspoons freshly grated lemon zest
• 6 cups arugula, washed, dried, and torn into bite size peices
• 1 cup cherry tomatoes, quartered

1. To make the dressing: combine the lemon juice, garlic, salt, and crushed red pepper in a small bowl.
2. Gradually whisk in the oil.
3. Season with pepper.
4. To make the salad: combine the beans, tuna, onion, rosemary, and lemon zest in a medium bowl.
5. Add 1/4 cup of the lemon garlic dressing (save remaining dressing for the arugula)
6. Toss well to coat.
7. Just before serving, place the arugula in a large bowl.
8. Add the reserved lemon garlic dressing and toss well.
9. Divide the arugula mixture among 4 plates.
10. Top with the tuna bean salad and garnish with cherry tomatoes.

lemon juice, garlic, salt, red pepper, extra virgin olive oil, fresh ground pepper, cannellini beans, canwater, red onion, fresh rosemary, lemon zest, arugula, cherry tomatoes

Taken from www.food.com/recipe/tuna-and-cannellini-salad-with-lemon-293164 (may not work)