Tuna & White Bean Salad With Arugula, Yellow Tomatoes & Olives

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
374
FAT
103%
CHOL
15%
SOD
4%

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Ingredients for 4 servings

1-1/2 Tbs. fresh lemon juice

1 clove garlic, finely chopped

1/2 pint yellow teardrop or grape tomatoes, halved lengthwise

1/2 cup green olives, pitted and roughly chopped

Kosher salt and freshly ground black pepper

1-1/2 Tbs. balsamic vinegar

4 tuna steaks (about 1-1/2  inches thick), 4 to 6 oz. each

1/2 cup plus 1 to 2 Tbs. extra-virgin olive oil

5 oz. (about 6 cups loosely packed) baby arugula leaves, washed and dried

1 15-1/2-oz. can Great Northern or cannellini beans, drained and rinsed

1 tsp. finely grated lemon zest

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