Ingredients
- 10 oz tonno in olive oil
- 5 oz baby arugula
- 1 cup cherry tomatoes, halved
- 2 stalks celery, sliced
- 1 cup garbanzo
- 1/4 cup red onion, diced
- 1 tsp cracked black pepper
- 1/4 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.
