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Ingredients

• 5 ounces  (about 6 cups loosely packed) baby arugula leaves, washed and dried
• 1-1/2 tablespoons  balsamic vinegar
• 1-1/2 tablespoons  fresh lemon juice
• 1   clove garlic, finely chopped
• 1/2 cup  plus 1 to 2 tablespoons extra-virgin olive oil
•   Kosher salt and freshly ground black pepper
• 4   tuna steaks (about 1-1/2 inches thick), 4 to 6 ounces each
• 1 15-1/2-ounces  can Great Northern or cannellini beans, drained and rinsed
• 1/2 pint  yellow teardrop or grape tomatoes, halved lengthwise
• 1/2 cup  green olives, pitted and roughly chopped
• 1 teaspoon  finely grated lemon zest

Description

Put The Arugula In A Large Bowl, Cover With A Damp Paper Towel, And Refrigerate.

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