Ingredients
10 oz tonno in olive oil
5 oz baby arugula
1 cup cherry tomatoes, halved
2 stalks celery, sliced
1 cup garbanzo
¼ cup red onion, diced
1 tsp cracked black pepper
¼ cup extra virgin olive oil
2 tsp Dijon mustard
1 lemon, juiced
5 oz baby arugula
1 cup cherry tomatoes, halved
2 stalks celery, sliced
1 cup garbanzo
¼ cup red onion, diced
1 tsp cracked black pepper
¼ cup extra virgin olive oil
2 tsp Dijon mustard
1 lemon, juiced
Directions
Spread the arugula equally among four plates. Top with ¼ of the following ingredients: tomatoes, garbanzo, celery, tuna. Sprinkle with pepper. In a small bowl combine olive oil, lemon juice and dijon mustard. Drizzle each plate with the dressing.
