Artichoke, Tuna, and White Bean Salad

February 7, 2020
|
Created by Harmons
25 minutes
Serves 6
INGREDIENTS:
  • Dressing
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 Tbsp champagne vinegar
  • 1 clove garlic, smashed
  • 1 tsp Dijon mustard
  • 1/4 tsp red pepper flakes
  • 1 tsp ground fennel seeds
  • Salt and freshly ground pepper
  • 1 tsp agave
  • Salad
  • 1 (14 oz) jar marinated artichoke hearts, drained
  • 1 (7 oz) jar tuna fillets in olive oil, drained and broken into pieces
  • 1 (15 oz) can navy beans, rinsed and drained
  • 1 small red onion, diced, rinsed, and drained
  • 2 stalks celery, thinly sliced
  • 1/2 red bell pepper, diced
  • 1 1/2 cups packed arugula
  • 2 Tbsp chopped fresh flat-leaf parsley
  • 2 Tbsp chopped fresh oregano
DIRECTIONS:

To make the dressing, in a small bowl, whisk together oil, lemon juice, vinegar, garlic, mustard, red pepper flakes, fennel seeds, salt, pepper, and agave. Let stand for 30 minutes.

To make the salad, in a large bowl, combine artichoke hearts, tuna, beans, onion, celery, bell pepper, arugula, parsley, and oregano. Add half of the dressing and toss to coat the salad evenly, then add the other half. Season with salt and pepper.