FRESH WILD TUNA SALAD WITH TONNINO

15 min

Easy

2 servings

INGREDIENTS:

For the Dressing:

  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon honey
  • Salt and pepper, to taste

For the Salad:

  • 1 jar Tonnino Tuna Fillets in Spring Water
  • 3 ounces baby arugula
  • 2 medium beets (roasted, peeled, and diced into bite-sized pieces)
  • 1/4 cup crumbled feta cheese (or goat cheese)
  • 1/4 cup roughly chopped toasted walnuts

PREPARATION:

  • Combine dressing ingredients in a jar, cover and shake vigorously to mix them.
  • In a large bowl combine baby arugula, beets, feta cheese and the toasted walnuts.
  • Arrange the tuna fillets on top.
  • Just before serving add dressing to taste and toss to combine.