Ingredients

5 ouncesfarfalle

2 5-ounce canssolid white albacore tuna in water

3 tablespoonsextra-virgin olive oil

1 teaspoonfinely grated lemon zest, heaping

1/4 cupfresh lemon juice

1 teaspoonminced garlic

1/2 teaspoonDijon mustard

1/2 teaspoonsugar

1/2 teaspoonsalt

1/4 teaspoonblack pepper

1 15-ounce cancannellini beans, rinsed and drained

1 cupgrape tomatoes, halved

2 cupstightly packed baby arugula

1/2 small red onion, thinly sliced

4 teaspoonsgrated Parmesan

Preparation

  1. Cook farfalle according to package directions. Drain, rinse under cold water and drain again.
  2. Drain tuna and transfer to a small bowl. Break into rough chunks, drizzle with 1 tablespoon oil and toss gently.
  3. In a large bowl, whisk together lemon zest and juice, remaining oil, garlic, mustard, sugar, salt, and pepper.
  4. 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.