Tonno Salad

  • Yield 4 servings


10 ounces tuna (tonno) in olive oil
5 ounces baby arugula
1 cup cherry tomatoes, halved
2 stalks celery, sliced
1 cup garbanzo beans, drained
1/4 cup red onion, diced
1 teaspoon cracked black pepper
1/4 cup olive oil
2 teaspoons dijon mustard
1 -- lemon, juiced


  1. Spread the arugula equally among four plates.
  2. Top the arugula with 1/4 each of the following ingredients: tomatoes, garbanzo, celery, tuna(tonno).
  3. Sprinkle all with pepper.
  4. In a small bowl whisk olive oil, lemon juice and dijon mustard.
  5. Drizzle each plate with the dressing.



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