Tonno Salad

  • Yield: 4 servings


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