Layers of flavors elevate your traditional tuna salad.
1 recipe for Red Wine Vinaigrette
2 (5-ounce) cans of premium yellowfin tuna in extra-virgin olive oil, undrained
1 (15-ounce) can of white beans (Great Northern beans), rinsed and drained
2 tablespoons capers, rinsed and drained
1 (12-ounce) jar artichoke hearts, drained
1/4 cup roughly chopped fresh flat-leaf Italian parsley, plus some whole leaves for garnish
Kosher salt, to taste
Freshly ground black pepper, to taste
4 cups arugula, rinsed and dried
Parmigiano-Reggiano cheese, not pre-grated, for serving
Prepare the Red Wine Vinaigrette and set aside.
Open the cans of tuna and put them into a small bowl. Use a fork to break up the tuna, then season to taste with salt and pepper.
Mix the white beans, capers, artichoke hearts, and chopped parsley with half the vinaigrette; season to taste with salt and pepper.
Serve one cup of arugula on a plate with a scoop of the bean salad and one quarter of the tuna. Use a vegetable peeler to top the with some shavings of Parmigiano-Reggiano, then sprinkle with the whole parsley leaves. Drizzle any remaining vinaigrette over the salad, if desired.