Canned Tuna Packed In Olive Oil | 20something cupcakes

Allow me to introduce you to my latest favorite weeknight fix.

Or – perhaps I should introduce to my latest favorite ingredient: canned Italian tuna packed in olive oil. It’s the secret to this salad, and the secret to getting a complete, protein-packed meal on the table – no cooking involved.

I’m thinking about making this salad a weekly thing. It’s so delicious, and so easy to throw together with staple ingredients you can easily keep on hand – like white cannellini beans, tuna, and a hunk of Parmigiano-Reggiano.

I suppose you could use regular canned tuna, but the Italian tuna in the olive oil is so much more flavorful. I recommend splurging and stocking up on a few cans. This way, all you’ll need to remember to pick up from the store is the arugula and tomatoes and you’ll have a healthy, delicious meal ready any night of the week.

Arugula, Italian Tuna, and White Bean Salad

Adapted from Cooking Light

Juice of 1 lemon
2 – 3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard
1 cup grape tomatoes, halved
1/2 cup pitted Kalamata or Niçoise olives
1/2 red onion, sliced
2 (6-ounce) cans Italian tuna packed in olive oil, drained and broken into chunks
1 (15-ounce) can cannellini beans, rinsed and drained
1 (5-ounce) package fresh baby arugula
2 ounces Parmigiano-Reggiano cheese, shaved