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Tuna and Cannellini Salad With Lemon

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“This is a low glycemic recipe. The tuna bean salad will keep in the fridge, covered for up to 1 day.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the dressing: combine the lemon juice, garlic, salt, and crushed red pepper in a small bowl.
  2. Gradually whisk in the oil.
  3. Season with pepper.
  4. To make the salad: combine the beans, tuna, onion, rosemary, and lemon zest in a medium bowl.
  5. Add 1/4 cup of the lemon garlic dressing (save remaining dressing for the arugula)
  6. Toss well to coat.
  7. Just before serving, place the arugula in a large bowl.
  8. Add the reserved lemon garlic dressing and toss well.
  9. Divide the arugula mixture among 4 plates.
  10. Top with the tuna bean salad and garnish with cherry tomatoes.

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