This no-cook dinner recipe is packed with colorful vegetables and gets a flavor kick from its zesty vinaigrette. You can easily make it a vegetarian meal by adding 1-1/2 cans of beans and replacing the tuna with a fistful of kalamata olives.
When going the no-cook route, adding flavor-packed ingredients really contribute to the success of the dish. That’s why we like shaving the Parmigiano-Reggiano cheese instead of grating for a salty, nutty punch.
View Recipe: Arugula, Italian Tuna, and White Bean Salad