We try not to make any rules in MV Poseidon’s galley. Rules and the boating lifestyle don’t seem to go together. We do, however, have some guidelines and I’ve written about our preference to shop local, organic and sustainable many times. This salad uses two store-bought preserved – canned – ingredients: the tuna (assuming you’re not using tuna you’ve canned yourself) and the cannellini beans. Be sure to buy the best you can find.
1 can Italian tuna in olive oil
1 16 oz. can cannelini beans
1 cup chopped red onion
10 cherry tomatoes
2 tablespoons capers
4 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
Salt and pepper
2 cups Arugula
Make sure you use the highest quality tuna in olive oil, and that you rinse the cannellini beans thoroughly.
Halve the cherry tomatoes and combine them with the tuna, the cannellini, the red onion and capers, in a salad bowl.
Whisk the olive oil, vinegar and salt and pepper together and dress the combined ingredients (or serve the dressing on the side).
Serve the salad on a bed of arugula.