This is a print preview of "Arugula,Italian Tuna,and White Bean Salad with RosemaryFocaccia." recipe.

Arugula,Italian Tuna,and White Bean Salad with RosemaryFocaccia. Recipe
by charlene sherman

Arugula,Italian Tuna,and White Bean Salad with RosemaryFocaccia.

While oven heats prepare dough.make salad dressing,while bread bakes prepare salad thats the game plan have everything in place..

Rating: 5/5
Avg. 5/5 2 votes
Prep time: Italy Italian
Cook time: Servings: 4

Ingredients

  • 3 tblsfresh lemon juice
  • 2 tbls good olive oil
  • 1 tsp fresh minced garlic
  • salt,pepper
  • 1/4 Dijon mustard
  • 1 cup grape tomatoes halved
  • 1cup thinly sliced red onion
  • 2[6 ounce cans]Italian tuna packed in olive oil
  • 1 [15 ounce ]can cannellini beans rinsed and drained
  • 1[5 ounce package fresh baby arugula
  • 3 ounces Parmigiano-Reggiano cheese shaved

Directions

  1. Whisk together first 6 ingredients in a large bowl
  2. Add tomatoes and next 4 ingredients
  3. toss,top with cheese 4 servings about 2and 1/4 cups
  4. For the Rosemary Foccaccia
  5. Preheat ovento400 degrees
  6. unroll dough from a 13.8-ounce can refrigerated pizza crust;put into a 12x8 -inch rectangle on a baking sheet coated with cooking spray.Fold dough in half to to form a 8x6 inch rectangle;press together lightly.Using fingertips dimple dough
  7. .Brush dough with 2 tsps extra virgin olive oil;sprinkle with rosemaryand 1/2 tsp coarse sea salt.BAKE AT 400DEGREES FOR 15 MINUTES TILL GOLDEN .ENJOY