Ingredients

• 2 tablespoons lemon juice, from 1 large lemon
• 1 tablespoon capers, drained and chopped
• 1 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• Kosher salt
• One 15-ounce can cannellini beans, drained and rinsed
• One 6.35-ounce jar olive oil-packed tuna, drained
• 2 cups baby arugula
• 2 small treviso, cut into 2-inch pieces
• 1 Belgian endive, cut into 2-inch pieces
• 1 small bulb fennel, shaved on a mandoline or sliced thinly with a knife
• 1/2 cup fresh Italian parsley leaves

Instructions

1. Whisk together the lemon juice, capers and Dijon mustard in a large bowl. While continuing to whisk, drizzle in the olive oil in a steady stream. Whisk in 1/4 teaspoon salt. Add the beans to the dressing and mash gently with a spoon. Add the tuna, flaking it with a fork into bite-size pieces. Toss lightly to coat. Top the tuna mixture with the arugula, treviso, endive, shaved fennel, parsley leaves and 1/2 teaspoon salt. Using your hands, toss the salad together, bringing the dressing up from the bottom of the bowl until everything is coated evenly.