Ensalada italiana de atún

En lugar de frijoles blancos, que no había en Superama, le puse garbanzos de lata, drenados. Ah, le pues col morada.

Total:

15 min

Active:

15 min

Yield:

4 servings

Level:

Easy

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.

Recipe courtesy of Giada De Laurentiis

Video: Italian Tuna Salad http://fw.to/eVNXh7F