Ingredients
For the salad:
- 1 cup giant white beans (butter beans), soaked in water overnight (or 2 cans of cannellini or butter beans, rinsed and drained)
- 2 x 190 g jars good-quality sustainable tuna packed in olive oil, drained, broken into pieces
- 1 small red onion, cut in half and thinly sliced
- 4 green onions, trimmed and thinly sliced
- 3 celery stalks, sliced thinly
- 2 tablespoons freshly chopped flat-leaf parsley
- 2 tablespoons freshly chopped mint
- 2 generous handfuls arugula
For the dressing:
- 2 tablespoons good-quality red or white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- salt and freshly ground pepper to taste
- 1 teaspoon Dijon mustard
- 4 tablespoons extra-virgin olive oil
- 5 tablespoons plain yogurt
Instructions
- Drain and rinse the beans. In a large pot, add the beans and cover with 4-5 cm of water. Bring to a boil, reduce heat to a low simmer and cook, partially covered, until the beans are tender, but still hold their shape. The beans should be cooked but not mushy. Set aside to cool.
- Toss the beans, tuna, onion, celery, parsley and mint together in a large bowl.
- In a small bowl, whisk together the vinegar and lemon juice with the garlic, salt, pepper and Dijon mustard, olive oil and yogurt.
- Combine the dressing with the bean and tuna mixture, add the arugula and toss again.
- Serve chilled or at room temperature. Enjoy with a slice of warm grilled country bread!