In case you haven't noticed, salad is my jam. I mean, sometimes I feel like this website should have be called "Salt & Salad" because I'm all about them and try to eat one salad a day. And though I've shared a fair share of salads with you, I've somehow completely overlooked sharing this Tuna, White Bean, and Arugula Salad. This salad is a twist on that Italian classic combo of oil-packed tuna and cannellini beans and it's evolved over the years.
I ate it a lot when I was filming Ask Aida because it's got tons of protein and would fuel me up for the 3 episode-a-day schedule that was that show. But the reason I've kept making it is because it's healthy but still filling and really because the one pantry staple I always have on hand is tuna. No, not that weird fishy smelling stuff in a cat food-shaped can but really awesome, oil-packed tuna that's so good you actually crave it (or at least I do).
pitted and small dice
To Make The Balsamic Vinaigrette: Whisk together lemon juice, balsamic, Dijon, and a pinch of salt and crank of pepper in a small nonreactive bowl until well combined. Add honey to taste and slowly whisk in olive oil until well combined. Taste and add more salt, pepper, or honey as desired.
The dressing can be made up to 4 days in advance and stored refrigerated in an airtight container.
To Serve The Tuna Salad: Arrange arugula in a salad serving bowl and top with beans, quinoa, tuna, feta, and avocado. Drizzle with half the dressing and serve, passing additional dressing on the side.
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