5 ounces farfalle
3 pouches (2.6 ounces each) albacore white tuna
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3 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest, heaping
¼ cup fresh lemon juice
1 teaspoon minced garlic
½ teaspoon Dijon mustard
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon black pepper
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup grape tomatoes, halved
2 cups tightly packed baby arugula
½ small red onion, thinly sliced
4 teaspoons grated parmesan
Cook farfalle according to package directions. Drain, rinse under cold water and drain again.
Drain tuna and transfer to a small bowl. Break into rough chunks, drizzle with 1 tablespoon oil and toss gently.
In a large bowl, whisk together lemon zest and juice, remaining oil, garlic, mustard, sugar, salt and pepper.
Add farfalle, beans, tomatoes, arugula and onion to bowl; toss well to combine. Add tuna; toss gently. Divide among 4 plates; top each serving with 1 teaspoon parmesan.
Adapted for Starkist by Fitness magazine