Italian Tuna Salad With White Beans And Arugula

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Three 7-ounce cans Italian or Spanish tuna in olive oil, drained and lightly flaked

One 19-ounce can cannellini beans, drained and rinsed

1 cup cherry tomatoes, quartered

1 small red onion, sliced lengthwise

1/2 cup extra-virgin olive oil

Salt and freshly ground pepper

2 bunches of arugula, long stems discarded, leaves torn into pieces

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