The basic version of this salad – tuna, lettuce, red onion and cannellini beans with a lemon dressing – is one of my favorite salads and ridiculously simple but with lots of flavor. I keep returning to it and tweaking it. This version contains tuna, arugula, red onion, cannellini beans, diced celery and capers with an anchovy dressing. Not necessarily better or worse but different.
2 – 3 oz. arugula
3 0z. diced celery
2 x 5 oz cans of tuna
1 can of cannellini beans – drained and rinsed
2 fistfuls of drained capers
2 slices of red onion – diced
Spread arugula on a platter and sprinkle the rest of the ingredients on top of it.
Serve with an anchovy dressing – 1 tsp. anchovy paste, juice of half a lemon and 2 tbsp. olive oil, freshly ground black pepper – all whisked together (if too lemony, add another 1/2 – 1 tbsp. oil).
