Italian Tuna Salad
Ingredients
2 tablespoons lemon juice, from 1 large lemon
1 tablespoon capers, drained and chopped
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt
One 15-ounce can cannellini beans, drained and rinsed
One 6.35-ounce jar olive oil-packed tuna, drained
2 cups baby arugula
2 small treviso, cut into 2-inch pieces
1 Belgian endive, cut into 2-inch pieces
1 small bulb fennel, shaved on a mandoline or sliced thinly with a knife
1/2 cup fresh Italian parsley leaves
Directions
Whisk together the lemon juice, capers and Dijon mustard in a large bowl. While continuing to whisk, drizzle in the olive oil in a steady stream. Whisk in 1/4 teaspoon salt.
Add the beans to the dressing and mash gently with a spoon. Add the tuna, flaking it with a fork into bite-size pieces.
Toss lightly to coat. Top the tuna mixture with the arugula, treviso, endive, shaved fennel, parsley leaves and 1/2 teaspoon salt.
Using your hands, toss the salad together, bringing the dressing up from the bottom of the bowl until everything is coated evenly.
https://www.foodnetwork.com/recipes/giada-de-laurentiis/italian-tuna-salad-3438429
https://freerecipenetwork.com/italian-tuna-salad/