Tuscan Style Tuna and White Bean Salad with Gremolata EVOO

Name: Tuscan Style Tuna and White Bean Salad with Gremolata EVOO
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

The Old World Olive Co

Ingredients

blank

½ cup OWOC Tangerine Balsamic Vinegar
¼ cup OWOC Milanese Gremolata EVOO

blank

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

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.