Categories: Salad- slaw- salad dressing

Ingredients

• 5 cups lightly packed baby arugula
• 1 large fennel bulb, cored and very thinly sliced
• 1 cup grape or cherry tomatoes, halved
• 2 (6 or 7 oz.) jars or cans Italian olive-oil-packed tuna, drained, oil reserved
• Salt and ground black pepper

Directions

1. Combine the arugula, fennel and tomatoes in a mixing bowl.
2. Break up the tuna a bit with a fork to create bite-size chunks; add them to the bowl along with 2 Tbsp. of the oil from the tuna jars. Add the lemon juice and pepper; toss to incorporate. The saltiness of different tuna brands varies widely, so taste first, then season with salt and pepper.

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