Tonno Salad

Ingredients

  • Ounce tonno in olive oil
  • 2 tsp Dijon mustard
  • 0.25 cup extra virgin olive oil
  • 1 tsp cracked black pepper
  • 0.25 cup red onion, diced
  • 1 cup garbanzo
  • 2 stalks celery, sliced
  • 1 cup cherry tomatoes, halved
  • 5 Ounce baby arugula
  • 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.