Recipe by: Nathan Lyon
Cookbook author, chef and Emmy Award-nominated culinary host for television show “Good Food America.”
Ingredients
(Serves 4)
Vinaigrette
1 medium shallot, peeled and diced finely (3 tablespoons)
1 1/2 tablespoons freshly squeezed lemon juice (juice of half a lemon)
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
Salad
2 (5-ounce) cans of sustainable skipjack tuna in water, drained
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
4 cups arugula, rinsed and dried
Parmigiano-Reggiano cheese, not pre-grated, for serving
Kosher salt, to taste
Freshly ground black pepper, to taste
Directions
In a medium container with a tight fitting lid, combine the shallot, lemon juice, vinegar and olive oil, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a medium bowl. Season to taste with salt and pepper.
Mix the tuna, white beans, capers, artichoke hearts, and chopped parsley with the vinaigrette; season to taste with salt and pepper. Add the arugula and gently toss to combine.
To finish and serve:
Divide salad onto plates and using vegetable peeler, top with some shavings of Parmigiano-Reggiano, then sprinkle with the whole parsley leaves.
Recipe courtesy of Seafood Watch ® a registered service mark of the Monterrey Bay Aquarium Foundation
