Skipjack Tuna and White Bean Salad with Arugula

Skipjack Tuna and White Bean Salad with Arugula

In this hearty dish created for us by Chef Nathan Lyon, sustainable skipjack tuna is served with white beans, capers, artichoke hearts and chopped parsley. Tossed with a light vinaigrette and seasoned to taste with salt and pepper, this dish hits the spot for lunch or dinner.


Nathan Lyon
Recipe by: Nathan Lyon
Cookbook author, chef and Emmy Award-nominated culinary host for television show "Good Food America."

Ingredients

(Serves 4)

Vinaigrette

  • 1 medium shallot, peeled and diced finely (3 tablespoons)
  • 1 1/2 tablespoons freshly squeezed lemon juice (juice of half a lemon)
  • 2 tablespoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Salad

  • 2 (5-ounce) cans of sustainable skipjack tuna in water, drained
  • 1 (15-ounce) can of white beans (Great Northern beans), rinsed and drained
  • 2 tablespoons capers, rinsed and drained
  • 1 (12-ounce) jar artichoke hearts, drained
  • 1/4 cup roughly chopped fresh flat-leaf Italian parsley, plus some whole leaves for garnish
  • 4 cups arugula, rinsed and dried
  • Parmigiano-Reggiano cheese, not pre-grated, for serving
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Directions

  • In a medium container with a tight fitting lid, combine the shallot, lemon juice, vinegar and olive oil, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a medium bowl. Season to taste with salt and pepper.
  • Mix the tuna, white beans, capers, artichoke hearts, and chopped parsley with the vinaigrette; season to taste with salt and pepper. Add the arugula and gently toss to combine.

To finish and serve:

  • Divide salad onto plates and using vegetable peeler, top with some shavings of Parmigiano-Reggiano, then sprinkle with the whole parsley leaves.