Ingredients
- 1 can Cento Tuna Fish in Olive Oil (5 oz)
- 1/3 cup Cento Chefs Cut Roasted Peppers, drained and rinsed
- 1/4 cup Cento Jumbo Pitted Black Olives, drained, rinsed and sliced
- 1/2 cup Cento Chick Peas, drained and rinsed
- 1 tbsp Cento Nonpareil Capers, drained and rinsed
- 1 1/2 cups Arugula
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 3 Cherry Tomatoes, for garnish
- Cento Red Yellow Roasted Peppers, chopped for garnish
Directions
In a medium bowl, combine tuna, roasted peppers, olives, chickpeas, capers, arugula, salt and pepper. Mix well and garnish with tomatoes and peppers. In a small bowl, combine the lemon juice and olive oil. Mix well and drizzle on salad. Serves 1.
