Tuscan Style Tuna and White Bean Salad with Gremolata EVOO
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Author:
The Old World Olive Co
Ingredients
- ½ cup OWOC Tangerine Balsamic Vinegar
- ¼ cup OWOC Milanese Gremolata EVOO
- 3 Tbsp. lemon juice
- Salt and freshly ground black pepper to taste
- 8 oz. arugula
- 1 (15 oz.) can cannellini beans, rinsed
- 1 fennel bulb, stalks discarded, bulb halved, cored and very thinly sliced
- ½ cup pitted oil-cured olives, halved
- 12 oz. grape tomatoes, halved
- 2 (12 oz.) cans Italian tuna in oil, drained, shredded into bite size pieces
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Directions
- Combine Tangerine Balsamic and lemon juice in a bowl and whisk to blend.
- Gradually whisk in Milanese Gremolata EVOO and season with salt and freshly ground black pepper to taste.
- In a large bowl, combine arugula, beans, fennel, olives and tomatoes.
- Add dressing, toss to coat, and season with salt and freshly ground black pepper to taste.
- Add tuna and toss gently.
- Serve.
