This tuna is not your typical tuna drowned in mayo. This is a fresh flavor addition to the white beans and arugula.
3 tablespoons of extra virgin olive oil
3 tablespoons of sherry vinegar
¼ teaspoon salt
¼ teaspoon of freshly ground pepper
4 large tomatoes
2 5 ounce cans of chunk light tuna in water drained.
¼ cup of chopped celery
¼ cup of chopped red onion
¼ cup of Kalamata olives chopped
1 teaspoon of dried thyme
1 15 ounce can great northern beans rinsed and drained
8 cups of baby arugula or spring mix
Whisk oil, vinegar, salt and pepper in a medium bowl. Transfer 3 tablespoons of the dressing to a large bowl and set aside.
Slice enough off the top of each tomato to remove the core (1/2 to 1 inch). Chop enough of the tops to equal ½ cup and add to the medium bowl. Scoop out the tomato pulp using a teaspoon or melon baller. (Discard the pulp or save for another use).
Add tuna, celery, onion, olives and thyme to the medium bowl; gently toss to combine. Fill the hollowed tomatoes with the tuna mixture.
Add beans and arugula to the dressing in the large bowl and toss to combine. Divide the salad among 4 plates and top each with a stuff tomatoe.