White Bean, Arugula and Tuna Salad

For the dressing, in a medium sized bowl whisk together the following:

2 TBS extra virgin olive oil

1 TBS white wine vinegar

A pinch of sea salt and freshly ground black pepper to taste

-Drain a rinse 1 can of cannellini beans.

-Chop up ½ an onion.

-Finely chop ¼ bunch of flat leaf parsley.

-To the bowl of dressing, add the beans, the onion, parsley.

-Zest 1 tsp lemon zest and add that, along with ½ cup halved Sungold cherry tomatoes or chopped tomatoes.

-Toss gently to combine then add 2 6-ounce cans of drained and oil packed tuna (if you are using water packed tuna, add a little extra olive oil).

-Serve at room temperature or chill for 30 minutes.

-Serve on a bed of torn arugula.