Cannellini Beans with Tuna and Black Olive Vinaigrette

Devi Entrees, Soups and Salads

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Cannellini Beans with Tuna and Black Olive Vinaigrette
This salad has a great mix of flavors. It can very well be a main course which is how I eat it. You can make it vegan simply by omitting the tuna.
Jenn Louis
  1. To make black olive vinaigrette: In a small bowl, whisk together the olive oil, vinegar, olives, shallot and garlic.
  2. To make salad: Heat the olive oil in a medium skillet over medium high heat. Add shallots and saute for 1 minute. Add tomatoes and butter, and cook until sauce becomes creamy and tomatoes soften, 1-2 minutes. Add beans, parsley and oregano to skillet. Cook until warmed though, about 1 minute, no longer. Season to taste with salt and pepper.
  3. Divide arugula between 4 plates and top each with bean salad. Place tuna pieces on top of arugula and drizzle with vinaigrette. Sprinkle with salt and garnish with lemon wedges before serving.
  4. Can omit the tuna to make a vegetarian dish.