Before I was pregnant, (tuna -> mercury -> bummer) I ate this salad almost weekly.  It is so delicious, satisfying, healthy, and easy to make.  (Those are my strict standards when making a weekday lunch/dinner.)  Your kitchen is probably stocked with most of the ingredients, but it tastes way more special than a typical quick salad, I promise.  Recipe courtesy of Giada De Laurentiis, my food spirit sister.

Serves 2

• 6 oz arugula (at least, I think I use more like 8 oz)
• 1 (15 oz) can cannellini beans, rinsed and drained
• 1/2 small red onion, sliced paper thin
• 3 tablespoons capers (at least) rinsed and drained
• 1 teaspoon grated lemon zest
• 3 tablespoons fresh lemon juice (from 1 large lemon)
• 3 tablespoons extra virgin olive oil (I only use 2 tablespoons)
• Freshly ground salt and pepper to taste
• 1 (12 oz) can or jar of tuna in olive oil, flaked with a fork into 1/2 inch chunks
• Sometimes, I add a handful of grape tomatoes, too.

In a large wooden salad bowl, combine the arugula, beans, red onion, and capers.

In a small bowl, whisk together the lemon zest, juice, and maple syrup.  Slowly whisk in the oil until smooth.  Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Pour the dressing over the salad and toss until well coated.  Add the tuna and gently toss to combine.  Season to taste with salt and pepper, and serve.

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Have a great weekend!