Granted, the posts have been a little salad-focused lately, as it’s been hot outside and it just seems to fit. I’ll actually “cook” something again soon (like the strip loin I just dry-aged, though that’s outside the scope of Kev’s Kitchen). For now, it’s this astoundingly simple salad with only one real prep step. If you find arugula too bitter, use spinach or even Romaine. Also be sure to use good quality canned beans (small white beans are great in this also) or they’ll be mushy.
Time: 15 minutes
Serves: 4
Ingredients:
4 cups arugula 2 6-ounce cans water-packed tuna – drained 1 19-ounce can white kidney beans – rinsed and drained ½ red onion – very thinly sliced 2 tablespoons capers – drained 4 teaspoons extra-virgin olive oil 1 teaspoon wine vinegar 1 teaspoon fresh lemon juice ½ teaspoon crushed red chili pepper ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepperPreparation:
Place all ingredients in a suitably sized bowl and toss gently to evenly combine and coat. Serve immediately.