Basic Vinaigrette:

¼ cup extra Virgin Olive Oil
2 tbsp Red Wine Vinegar
1 tbsp Dijon mustard

Place mustard and vinegar in a small bowl and stir with a fork until blended. Add oil while blending in a thin stream until combined.

TIP: Nothing is more simple than adding a few basic greens to a bowl, dressing them lightly and tossing them. Salads can be a meal in themselves. Start with clean and dry leaves. They should be crisp and bright without any wilting. Remember to dry your lettuce as much as possible (by towel or by spinner). Otherwise, the excess moisture will water down your dressing. With the Tuna I like to use a bitter green such as Arugula. This way you can serve the Salad, the beans and the Tuna all on one plate.

Serves 6

More "Catch of the Day" Recipes:
Black Pepper Crusted Tuna
Cannellini Beans with Basil and Tomatoes
Meringue