Serves: 2
Total Calories: 215

1 bunch (large) arugula or watercress
2 cups cooked or canned cannelllini or cranberry beans, drained
1 (7-ounce) can Italian tuna packed in olive oil
1/4 cup chopped red onion
2 tablespoons capers, rinsed and drained
1 tablespoon fresh lemon juice
salt and freshly ground black pepper
lemon slices for garnish

1 Trim the tough stems of the arugula or watercress and discard any yellowed or bruised leaves. Wash the arugula in several changes of cool water. Dry very well. Tear the greens into bite-size pieces.

2 In a large salad bowl, stir together the beans, tuna and its oil, red onion, capers, and lemon juice. Toss well.

3 Stir in the greens and serve garnished with lemon slices.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 215
Calories from Fat: 11

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* Salads
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Gorgonzola and Hazelnut Dressing
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Green Bean, Potato, and Red Onion Salad
Green Salad with Gorgonzola and Walnuts
Green Salad with Lemon and Pine Nuts
Grilled Scallop Salad
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Mixed Green Salad
Mushroom and Parmigiano Salad
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Orange and Fennel Salad
Orange-Honey Dressing
Pear and Pecorino Salad
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